I'm almost embarrassed to admit that I'm in my 50’s and have never made potato salad from scratch but that's the way it is. :-) I have two questions for you:
Can I cut up the potatoes (plain old brown potatoes) BEFORE I cook them and, if I do, HOW LONG more or less should I boil them? All the recipes seem to say “until soft” but they never actually give a time for me to check and it seems silly to stand next to the stove to poke a fork into the potatoes every couple of minutes. 10 minutes? 15? 20?
Is there a good reason why the potatoes need to be peeled as long as I’ve scrubbed them clean?
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Is there any reason the skins cannot be left on a potato when making potato salad?
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Why is it common to salt the exterior of a baked potato?
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I am looking for a potato recipe from my childhood, can you help?
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What is the most popular search on your web site?
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Can you give me any hints on coming up with some recipes for Idaho® potatoes that will impart a smoky flavor?
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When I was in South America years ago I had something called “Papas Huancaína”. Do you happen to have a recipe on your website of this recipe?
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I have noticed that a lot more recipes do not state how many potatoes are needed, they only state the number of pounds needed. How do I figure out the number of potatoes to use in my recipe when only given pounds?
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A while back I saw a recipe for an Idaho Potato Roll, sushi style. Do you still have it?
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I need to bake 60 potatoes and I have two kitchen wall ovens. The larger oven has two racks and the smaller has one rack. I will split them by putting 40 in the bigger oven and 20 in the smaller one. What's the best way to bake them (temperature and for how long)?
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