Potato salad - dress it warm or cold?
I keep making potato salad for barbecues, but I'm never sure whether I should dress the potatoes while they're still warm or wait until they've cooled down. What works better and what's the difference?
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warm dressing is the classic approach and it actually works better, but you've got to be careful not to take the potatoes too hot - more like lukewarm instead. if they're still steaming and too hot, the dressing and seasonings can evaporate too quickly and the flavor doesn't really stick properly. plus the potatoes can fall apart if it's extreme heat and you stir them around.
the trick is: cook the potatoes, drain them and let them sit for a minute. then pour the still-warm dressing over and mix it in thoroughly. the potatoes absorb the oil, vinegar and seasoning way better that way than if they're cold - you're totally right about that. just not boiling hot, but just warm enough that you could still touch them.
with the classic recipes using broth and mayonnaise this works best. if you do everything and pack it in the cooler already done, the salad tastes way more intense a few hours later than if you use cold potatoes. try it with lukewarm instead of boiling hot - the difference is really noticeable.
Make the potato salad while the potatoes are warm - they'll absorb the dressing much better when they still have heat. The pores are open and everything soaks in properly, which makes your salad way more flavorful. If you wait until they're cold, you lose that effect and the salad ends up tasting bland. You can chill it afterward if you want, but you definitely need to dress it while it's still warm.
Making it warm does actually work better, but here's a practical tip for you: if you process the potatoes while they're too hot, they can fall apart or get mushy. The ideal thing is to take them while they're still warm but no longer piping hot - let's say about 5-10 minutes after cooking. That way the dressing soaks in perfectly and the potatoes still keep their structure, which is especially important if your salad's going to be transported to the barbecue later.
The two answers above are right - making it warm is definitely better for the taste. My trick: cook the potatoes, drain them, but put them in a bowl while still warm and cover immediately with a dry cloth. That stops the heat just enough so they don't fall apart, but are still warm enough to really soak up the dressing. Then make it with broth instead of water - way more flavorful than just oil and vinegar on cold potatoes.
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