The Key to Perfectly Seasoned Potatoes is Super Salty Cooking Water

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The Key to Perfectly Seasoned Potatoes is Super Salty Cooking Water
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No! More! Bland! Potato! Salad!

seems like a lot, just think about how much of it is going down the pipes when you drain those potatoes. Nearly all of it! The cup of salt is there to make the potato water highly concentrated so that the salt can do its magic on those dense potatoes in the 15 or 20 minutes they take to cook through. Rest assured, I’ve done countless tests to determine the right proportion of salt to water when boiling potatoes—I urge you to trust the work of those before you.

Beyond that, you’ll probably end up adding some kind of fat to those potatoes after you’ve cooked them . When you’re doing that initial boil, take into account that the fat will mask and dilute salt.due to my unwavering commitment to properly seasoned food? I’m actually just unwaveringly committed tofood, and delicious food starts with properly seasoned food, and that all comes back to learning how to salt it.

Yeah, I’m a #saltygurl and I’m proud of it. Join me in the Salty Girls' Club. I promise you it’s super tasty over here.Let's be real: This recipe was an excuse to mash-up our favorite chip flavor and the creamy, salty "salad" of our dreams. And just so everyone who eats it will get the memo, the whole dish is topped with crumbled sour cream and onion potato chips .

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