Lightened-Up Creamy Potato Salad Recipe (2024)

FAQs

How to fix too much mayo in potato salad? ›

If you have added too much mayo to your potato salad, you can fix it by adding more of the other ingredients to balance out the flavor. You can add more boiled potatoes, hard-boiled eggs, diced pickles, onions, celery, or mustard.

To thicken potato salad without using mayonnaise, you can try using Greek yogurt, sour cream, or a combination of both. Another option is to add mustard, which not only thickens but also adds flavor.

Because classic potato salad is basically a softened potato mixture with mayonnaise, its flavor can be slightly bland. According to The Kitchn, you can perk up your potato salad with an easy, tasty hack, and it doesn't require any extra work: simply add pickle brine.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients. Steaming the potatoes instead of boiling them is a good way to ensure that excess moisture isn't trapped inside.

To offset the creaminess (and potentially wetness) of too much mayo, try adding in more of whatever crunchy element you were using. Celery and red onion are some of the most common ones, but you can also try chopped red peppers, bacon bits, carrots, cabbage, apples, chopped nuts, and more.

Add Water To Finished Mayonnaise Mixture

Along with adding oil too quickly, adding too much oil causes mayo to thicken, which is where the water trick comes in. If you're not fully satisfied with the consistency of the condiment, begin adding water while the mayonnaise is still being mixed.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

You've got two options. The first option is to cook more potatoes and make more potato salad, adding more of every ingredient except mustard. Doing so will get the mustard content in equilibrium with the rest of the flavors in the salad. Your other option is to adjust the seasonings to compliment the…

And lastly, giving your potato salad enough time to sit in the fridge will help it reach that perfectly thick consistency. As they cool, the potatoes will absorb some of the dressing and become more flavorful and creamy.

How do you keep potatoes from getting mushy in potato salad? ›

To prevent this, boil the potatoes until they are just tender, but not falling apart. Drain the potatoes and let them cool completely before adding the dressing. Add the dressing gradually: Adding too much dressing to the potatoes can cause them to become soggy.

As Wiggly Wisdom shares, a vinegary potato salad can easily be salvaged with a bit of lemon zest. Just take a fine grater or zester to the rind, measure out about a half teaspoon of zest per two cups of potato salad, and mix it in. Orange and lime also work if you don't have any lemon on hand.

Here's a simple way to cook your potatoes for a better texture — no pot of boiling water required! To eliminate the problem of water-logged potatoes in potato salad, steam them (don't forget to keep an eye on the water level so the pan doesn't burn dry). Once they're cooked through, slice them into smaller pieces.

If it's too runny, add some more potato; if it's too thick, add more brine. Taste and adjust the seasoning, adding more vinegar, oil, salt and pepper as needed. Tear the remaining potatoes into chunks and toss with salt, pepper and a splash of brine or vinegar in a mixing bowl.

It's generally best to enjoy potato salad cold, as heating it can change the texture and flavors. If you really want to warm it up, consider gently reheating it in a microwave on low power or on the stovetop over low heat. Keep in mind that the mayonnaise-based dressing may separate or become oily if heated too much.

Eating too much mayonnaise can cause high blood pressure problems. Actually, the amount of omega-6 fatty acids in mayonnaise is very high, which can increase blood pressure. Excessive consumption of mayonnaise can also increase the risk of diseases like heart attack and stroke.

One option is to use a classic thickener like cornstarch. To do this, combine a little bit of cornstarch with water until it forms a paste and then add it into your runny mayo.

To balance acidity, add sugar. It's how most mayonnaise manages to be acidic enough to prevent bacteria growth (pH 4.6 or lower), while still having a balanced and edible flavor. You might get an edible result with honey, but sugar is more of a neutral flavor, so I would use that first.