How do I make REALLY CREAMY potato salad? Does adding apple cider vinegar to the cooked potatoes while they're cooling help with the creaminess? I have a friend who makes a really creamy potato salad (it's very plain with no addition of celery or eggs) and when asked what the secret is she just said she adds a good mayonnaise. Is there a secret to make the potato salad really creamy?
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Do you have any other suggestions for dipping sauces for French fries?
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I heard that McDonald’s used to make their fries fresh and use animal fat. What variety of potatoes did they use? What else changed over the years?
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Are Idaho® Potatoes considered waxy? I found a delicious sounding recipe for a potato salad that calls for waxy potatoes. All I have at home at Idaho russets.
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Can Serving Two Types Of Potatoes Help My Overall Food Cost At Breakfast?
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We are having company over, do you have any secrets for making mashed Idaho russet potatoes? I don’t have a ricer, just an old fashioned masher.
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Looking for some advice. I make fresh cut French fries from Idaho potatoes at the restaurant daily. I was reading an article about a place in San Francisco that cuts the fry strips into a pickle brine and customers rave about the taste. Will I save money on salt if I add some salt and white wine vinegar to the water versus salting after the fries come out of the fryer?
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How long will the blanched (in oil) fries last in the cooler? What would piece of equipment would you recommend for a spin dry!
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Is is safe to "bake" potatoes in a slow cooker? It sounds like a recipe for food poisoning to me.
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I recently cut into a russet and it had a long line of pink running across top. Looked like I cut it in half and ran a pink highlighter across the length about 1/4 inch from the side. Is that normal?
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