Quick Tip: Better Potato Salad

As Labor Day approaches, backyard cookout food like potato salad comes to mind. In the tastiest potato salads, the potatoes themselves are deeply seasoned, not bland, blank canvases for a mayonnaise mixture. 

Quick tip: If you like to add a splash or two of vinegar to your potato salad, add it while the potatoes are still hot. The warm potatoes will absorb the vinegar. Vinegar added to cooled potatoes will not flavor them nearly as much, but rather just blend into the mayonnaise (or sour cream and yogurt, as the case may be).

The same principle holds true for other starch and grain salads. If you’re adding some fruit juice to a wild rice salad, for instance, toss it with hot rice to fully flavor the grains.

Here’s a potato salad recipe that puts this technique to use. Cool the potatoes just enough so they don’t burn you as you handle them, then toss them with vinegar while still very warm.


  1. Merry Pan

    I liek it very much..Thank you so much…I’m glad to have a try…

    January 16, 2011 at 9:18 pm
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  3. pan

    great taste

    July 7, 2010 at 9:19 pm
  4. pan


    July 7, 2010 at 9:17 pm
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  6. Tim Cebula

    Thanks Kathy. Cayenne is a nice touch. I personally tend to lean on sambal oelek for my heat element.

    September 23, 2008 at 9:52 am
  7. Kathy

    Hey Tim – love your posts! I have a very similar recipe for potato salad and I love to add a little cayenne pepper to it to give it a kick.

    September 21, 2008 at 5:02 pm
  8. Tim Cebula

    Thanks, Dana!

    September 8, 2008 at 4:26 pm
  9. Dana

    ggreat tips!

    September 5, 2008 at 10:58 am

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