Pasta & Potato Salad Recipes

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I’ve put together pasta and potato salad recipes for your next summer event.

Pasta or potato salad is perfect for a family get-together, potluck, or barbecue. A summer without pasta or potato salad would be a dull one for me!

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Best Potatoes to Use For Potato Salad:

Yukon Gold potatoes are widely considered the best overall potato for potato salad. They have a rich, creamy texture and hold their shape after boiling.

Red potatoes have a low starch content, which keeps them firm and prevents them from crumbling. This makes them ideal if you prefer bite-sized chunks in your potato salad.

It’s best to avoid Russet Potatoes: Their high starch content causes them to break down easily when boiled. This creates a mushy texture and an overly thick dressing.

Some cooks say that potato salad is best when the potatoes are seasoned and dressed while they are still warm so they absorb maximum flavor.

How To Cook Potatoes For Potato Salad:

With potato salads, it’s a little tricky to get the potatoes done just right. If they cook too long, you could potentially end up with mashed potatoes!

Different kinds of potatoes have varying levels of starch. Yukon Gold or red potatoes have less starch and hold up better. Russet, or Idaho, potatoes are much starchier. However, russet potatoes absorb flavor more easily.

Russet, Yukon Gold, or red potatoes are probably your best bet for potato salad.

Boiling time depends on the size of the cut potatoes. It’s best to chop medium to large potatoes into large chunks before boiling. Once cooked, chop them into bite-sized pieces.

Keep an eye on the potatoes while they cook to make sure they don’t overcook. Test every few minutes once the potatoes boil. They will continue cooking with residual heat once you remove them from the water.

Pour into a colander as soon as the potatoes are done cooking. You can store potato salad in the refrigerator for up to five days.

Types of Potato Salad:

An old-fashioned potato salad traditionally has a creamy mayonnaise-and-mustard base tossed with tender boiled potatoes. People typically add crunchy vegetables and hard-boiled eggs.

Amish-style potato salad is a creamy side dish that features tender potatoes, hard-boiled eggs, and a sweet-and-tangy mayonnaise dressing.

When I was a child, we always ate the creamy kind with mustard, eggs, and onion. I recall it was delicious and often served with baked beans.

How To Cook Pasta For Pasta Salad:

Dried pasta is better for pasta salad than fresh pasta. Avoid long pasta. Stick with short pasta shapes like fusilli, farfalle, rotini, and penne. The small size makes them easier to eat.

Cold dishes often need a little more seasoning. Use salted water while cooking to season the pasta.

Cook the pasta until just past al dente. Remember that pasta hardens and becomes chewy as it cools.

Some say not to run cool water over your cooked pasta. This will wash away starch that helps form a dressing that will cling to the pasta. And others think you should rinse the pasta. So rinse or don’t rinse. It’s up to you.

Toss the pasta with about two-thirds of the dressing while it’s still warm. Warm pasta will absorb the dressing more easily. Then add the remaining dressing just before serving.

Pasta & Potato Salad Recipes:

When I think of pasta or potato salad, I think of all-American food. Both dishes are often brought out in the summertime for 4th of July events and other occasions. Prepare a healthy tossed salad with lettuce and other veggies, and you’ve got a well-rounded meal.

I like to add baked beans when serving pasta or potato salad to add a little extra protein and color. And don’t forget the coleslaw! I love coleslaw.