FOOD NEWS
For Unbeatable Potato Salad Start Using Lemon Juice
BY AUSTIN HAVENS-BOWEN
When making potato salad, lemon juice should always be added to the mixture. It provides acidity, enhancing flavors and cutting through other rich, salty, or sweet ingredients.
Freshly squeezed lemon juice will have the strongest flavor and offer a fresh, tangy touch to potato salad ingredients like mayonnaise. It will also thin out the dressing.
About 2 tablespoons of lemon juice is sufficient for every eight servings of potato salad. If the recipe uses lots of mayo, then you might want to add more to taste.
Combine the juice with the dressing ingredients so the flavors meld while the potatoes boil, or add the juice directly to the warm potatoes so they soak up flavor from the start.
Another option is to wait until the potatoes are ready, then combine all of the ingredients at once in the bowl and mix thoroughly. Just hold off on the mayo until the spuds cool.