**Which variety to choose for a potato salad?
Opt for potatoes that hold up well when cooked.
Amandine has firm pale yellow flesh and a chewy texture.
Annabelle, originally from the Netherlands, has dark yellow flesh.
The Charlotte is THE reference in terms of firm flesh.
La Roseval is recognizable by its dark pink skin and sweet flavor.
**How to cook a potato salad?
Cook the potatoes whole and previously washed. Start cooking in cold salted water. Let cook for 15-20 minutes from boiling.
You can also cook with steam (15 minutes in the pressure cooker).
*The trick to seasoning potato salad*
Be careful, this is the mistake we make every time: season the salad when the potatoes are still warm. In a large bowl, pour a little vinaigrette, arrange the peeled, sliced and still warm potatoes on top and put a little vinaigrette on each layer of potatoes. We wait a few minutes and mix gently to avoid crushing them.
For what ? This way, the potatoes will absorb the seasoning more easily and they will be super soft without being greasy.
*Ingredients
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
.jpeg)
