Apple Cider Potato Salad Recipe - Wicked Spatula (2024)

FAQs

What if I put too much apple cider vinegar in my potato salad? ›

The good news is, there's an easy fix if you accidentally went overboard with the vinegar, or simply bought one from the store that's tangier than you prefer. As Wiggly Wisdom shares, a vinegary potato salad can easily be salvaged with a bit of lemon zest.

Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper together in a large bowl. Fold in cooled potatoes until well combined. For best flavor, chill potato salad in the refrigerator until chilled or overnight before serving.

Bottom Line: When stored safely, fresh potato salad should keep for up to five days. But when in doubt, throw it out, even when the potato salad looks, smells, and tastes OK.

Cut the potatoes into similar-sized cubes or slices so the same cooking time works for all. The smaller you cut them, the higher the risk of overcooking them, so keep an eye on them and drain them when they're just tender. How long you boil them depends on how big you cut them.

But too much apple cider vinegar can cause weakened tooth enamel, increased acid reflux, and nausea. It can also interfere with certain medications. To prevent these side effects, it's best to consume apple cider vinegar only when it's diluted and with other food.

In most cases, ACV is relatively harmless, but there are some risks to be aware of. Consuming more than 1-2 tablespoons in a day can cause irritation of the esophagus, erode tooth enamel and most dangerously, decrease potassium levels.

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

prepared potato salad—whether it's homemade or store-bought, dressed with vinegar and oil or mayonnaise—will stay fresh in the refrigerator up to five days, if stored properly.

Can I eat 7 day old potato salad? ›

Signs your potato salad is bad: It's slimy, it tastes odd, it smells bad, it has black, white or green mold growing on it, it's been left out on the counter for over 2 hours (or less if outside in the sun), it's been in the refrigerator for over 5 days. ”If in doubt, throw it out!”

Starchy potatoes should be cooked whole with the skin on, then peeled and cut after they're cooked. Select medium Russet potatoes, not large ones, to ensure the skin doesn't split while cooking. Peel them when they're hot (wearing disposable gloves to protect your hands from the heat), then cut them into cubes.

Rinsing potatoes helps remove excess starch, so it is recommended to rinse the potatoes before cooking. To ensure even more starch is out of the way, it's recommended that they even be quickly rinsed after boiling. We recommend using hot water for rinsing after boiling and cold water prior to boiling.

To keep your salad from falling apart into mush, it's important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings.

Combining apple cider vinegar with an alkaline compound, such as baking soda, may help neutralize some of its acidity.

For more pronounced sour balance issues, try honey, sugar, or cream and if all that fails a pinch of bicarbonate of soda will bring some alkaline to the dish to neutralise the acidity. For dishes that are a bit too tart, use sugar, honey or maple syrup to tone down the flavour.

You need to dilute it with something else. These options could include mustard, oil, water, yoghurt, or, to reduce the acidity, some sugar or honey. Go easy: you can always add more of something if it needs it, but you can't remove it if you add too mich.