On 3/1/2021 at 2:37 PM, jimb0 said:unpopular opinion but i'd probably prefer mushy potatoes in salad. i hate toothsome potatoes.
also if they become too much of a pain you might try adding calcium (e.g. pickling lime, or similar) to your boiling water to crosslink your pectin molecules in the potatoes
This. I hate undercooked potatoes in potato salad. Mushy potatoes just means you need less mayo or less egg yoke.
Over cooking "some" potatoes is also my secret to thickening my chicken pot pie. I chuckle when i read recipes of people adding corn starch to thicken chicken pot pie, when the second main ingredient in the dish is a "starch".
