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The One Potato Salad Rule You Should Never Break

There are different ways to customize potato salad according to one’s tastes, from using mayo dressing to adding eggs to the salad. However, there is one rule anyone can't risk breaking, and it involves the potatoes themselves.

Boiling potatoes in salted water is a must, or the potatoes will be flavorless no matter the amount of dressing or seasoning put in. According to Bon Appétit, spuds are so dense and bland in their natural state that they need plenty of time in heavily salted water to soak up more flavor.

Another rule to follow is to determine what kind of potato to use for the salad. According to Taste of Home, the types of potatoes better suited for potato salad are ones that are more "waxy," such as Yukon golds, red potatoes, or fingerlings.

Finally, making a potato salad is a seven-step process. This involves dressing while the potatoes are still warm, adding herbs and other "crunchy" ingredients once the salad has cooled, and letting the salad sit for a few minutes before serving it to allow all the flavors to meld while also adding other elements like salt.