# How to make crisp Pototo Salad **URL:** \ **Category:** Cafe Society\ **Created:** [March 20, 2015, 9:15am UTC](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473 "2015-03-20T09:15:28Z")\ **Posts on this page:** 9\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 20, 2015, 11:51pm UTC](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473/21 "2015-03-20T23:51:38Z")
> [@stillownedbysetters](#): > > Yukons are definitely great for mashed. Very creamy, not as gritty as potatoes can sometimes be. Well, that is what I typically use them for (mashed). But I thought they might hold up for something like a potato salad, as they tend to be a bit waxy. ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [March 21, 2015, 12:22am UTC](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473/22 "2015-03-21T00:22:06Z")
I’m still trying to wrap my head around the concept of “crisp” boiled potatoes. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [March 21, 2015, 12:23am UTC](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473/23 "2015-03-21T00:23:10Z")
> [@DrCube](#): > > Deep fry the potatoes first. I tend to find fries to be rather mushy, myself. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 21, 2015, 2:57am UTC](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473/24 "2015-03-21T02:57:42Z")
> [@jz78817](#): > > I’m still trying to wrap my head around the concept of “crisp” boiled potatoes. I was hoping the OP meant “firm”. ---
**Author:** ![Fleetwood](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fleetwood/32/271_2.png) [@Fleetwood](https://boards.straightdope.com/u/Fleetwood)\ **Post date:** [March 21, 2015, 3:38am UTC](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473/25 "2015-03-21T03:38:32Z")
Put 'em in raw. ---
**Author:** ![Becky2844](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@Becky2844](https://boards.straightdope.com/u/Becky2844)\ **Post date:** [March 21, 2015, 2:38pm UTC](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473/26 "2015-03-21T14:38:05Z")
Turn on some salted water. Scrub potatoes. Don’t peel, leave the skins on. Depending on size, cut in half or quarters. (You want big chunks.) Drop in boiling water and let cook about ten minutes or so, till there’re about half-way done. Scoop out of water onto a cutting board to let them cool enough to handle. Then the skins will mostly slip off with a minimum of peeling. Cube into size you want. Here’s where we put them in a bowl and pour some melted butter over them with some celery seed and S & P. Let that sit about an hour then add your other ingredients. ---
**Author:** ![Buck\_Godot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/buck_godot/32/6573_2.png) [@Buck\_Godot](https://boards.straightdope.com/u/Buck_Godot)\ **Post date:** [March 21, 2015, 10:44pm UTC](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473/27 "2015-03-21T22:44:22Z")
> [@TriPolar](#): > > When the potatoes are done enough pour them out in a colander and spray cold water over them to stop the cooking process. This! Shocking them in cold water is the way to go. I start them in cold water, and start forking out individual pieces to eat as soon as the water starts boiling. Once they are the consistency I want I immediately take the pot over to the sink, dump out the hot water and replace with cold water. Let them sit in the cold water for a minute or two and you’re good to go. ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [March 21, 2015, 11:01pm UTC](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473/28 "2015-03-21T23:01:44Z")
Try Ruffles! 😃 ---
**Author:** ![catflea12](https://avatars.discourse-cdn.com/v4/letter/c/f6c823/32.png) [@catflea12](https://boards.straightdope.com/u/catflea12)\ **Post date:** [March 22, 2015, 2:04pm UTC](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473/29 "2015-03-22T14:04:18Z")
Use canned whole potatoes, cut up. They are firm but cooked through, and don’t turn mushy in potato salad. [Previous page](https://boards.straightdope.com/t/how-to-make-crisp-pototo-salad/715473.md?page=1)