How to steam potatoes for salads?

Gentle steaming for firm, salad-ready potatoes

Steaming preserves texture and prevents waterlogged spuds, which is ideal for potato salads. Choose waxy or new potatoes that hold their shape well. Cut into uniform sizes so they cook evenly; baby potatoes can be steamed whole.

Steaming basics:

• Use a steamer basket over simmering, not boiling, water.
• Bring water to a gentle simmer, add potatoes to the basket, and cover.
• Steam until tender when pierced with a fork but still firm—usually 10–20 minutes depending on size.

Advantages of steaming over boiling include less leaching of flavor and nutrients, and a firmer exterior that holds dressings better. Once tender, transfer potatoes to a bowl and season while warm so they absorb flavors such as vinegar, oil, mustard, herbs, and salt.

Dressing and assembly tips:

• Dress warm for better flavor absorption or cool completely for a chilled salad.
• Use a balance of acid, fat, and seasoning—vinegar or lemon for brightness, oil for silkiness, and mustard for tang.
• Add mix-ins like scallions, celery, hard-boiled eggs, fresh herbs, or capers.

Avoid sogginess by not overcooking. If preparing ahead, undercook slightly and finish cooking when reheating briefly; alternatively, dress just before serving. Proper steaming yields tender, intact potatoes that make the best base for any potato salad style.