boiled potato recipe
The Best boiled potato recipe
Potatoes are a staple for me because they’re budget-friendly, shelf-stable, and adaptable to any meal. Whether you’re serving them as a light lunch, a hearty side for dinner, or even a quick snack, they’re always a crowd-pleaser. I’ve found that boiled potatoes shine when you pair them with simple proteins like grilled chicken or a sprinkle of cheese, but they work just as well on their own. My family loves them especially when they’re part of a bigger spread, like a potluck or a casual family gathering, because they’re forgiving—they don’t need much to feel special. And honestly? There’s something satisfying about boiling them in bulk and having a steady supply ready for whenever. They’re the kind of dish that feels effortless, even when you’re short on time.
Classic Boiled Potato Salad with Garlic Sauce
A simple, creamy potato salad that’s perfect for potlucks or a light lunch. The garlic-infused tomato sauce adds a bright, savory kick without overpowering the buttery potatoes.
🥘Ingredients
- 1.5 lbs russet potatoes, peeled and cut into 1-inch chunks
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup canned tomato sauce
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- ½ cup mayonnaise
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
Bring a large pot of water to a rolling boil. Add the potatoes, salt, and pepper. Cook for 15–20 minutes, or until fork-tender. Drain and let cool slightly. -
2
In a small bowl, whisk together the tomato sauce, garlic, Dijon mustard, and mayonnaise until smooth. Stir in the chopped parsley. -
3
Once the potatoes cool enough to handle, gently fold them into the sauce. Let sit for 10 minutes before serving to let flavors meld.
🔧Equipment
- Large pot
- Colander
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Boiled Potato Salad with Garlic Sauce Works
❓ Frequently Asked Questions About Boiled Potato Salad with Garlic Sauce
1. How do I know when boiled potatoes are done?
Peel the potato and cut it into chunks. They’re ready when the pieces are fork-tender and the edges slightly crisp. If you prefer softer potatoes, cook them an extra 5–7 minutes.
2. Can I use starchy potatoes for boiling instead of waxy ones?
Absolutely. Starchy potatoes (like Russets or Yukon Golds) hold their shape better when boiled, making them ideal for mashing or dipping. Waxy potatoes (like red or fingerlings) soften more quickly and may not hold their form as well.
3. What’s the best way to prevent boiled potatoes from turning mushy?
Keep them submerged in cold water after boiling to cool them quickly. If you’re boiling them for a meal, drain them in a colander and let them sit for 1–2 minutes before serving—they’ll firm up slightly.
4. Do I need to salt the potatoes before boiling?
No need to salt before boiling. Wait until they’re done and drain them in a colander. Add salt at the final step (about 1 tablespoon per pound) when you’re ready to serve or mash them.
