LifestyleFood & DrinkFood and drinkOnce boiled, potatoes will often start to break down, crumble and develop a grainy texture - but you can stop itNeil Shaw Assistant Editor (Money and Lifestyle)10:54, 02 Jun 2026Updated 11:09, 02 Jun 2026As warmer weather arrives and Brits swap hearty dinners for lighter lunches, barbecues and picnic spreads, Gousto chef Sophie Nahmad has revealed the simple kitchen hack that keeps potatoes perfectly firm and flavourful every time.‌According to recent trend data, UK interest in “homemade potato salad” has surged by 250% in the past month, while searches for “potato salad recipe” are up 110%, showing the classic side dish is firmly back on the menu this spring and summer. But while potato salad is a seasonal staple, many home cooks still struggle with the same problem: potatoes turning crumbly, grainy or falling apart completely once cooked or mixed with dressing.‌Gousto’s Lead Recipe Developer, Sophie Nahmad says the solution is surprisingly simple.‌She said: “Adding a splash of vinegar to the water when boiling potatoes helps them hold their shape and keeps the texture smooth and firm. It slightly strengthens the outer layer of the potato as it cooks, which means the pieces stay intact instead of breaking down when you toss them through dressing.‌“That’s especially important for potato salads and warm-weather dishes where you want clean, glossy potatoes rather than a mushy texture. It gives you that restaurant-quality finish at home.”The trick works particularly well in cold potato dishes, picnic salads and barbecue sides, where overcooked potatoes can quickly become soft or grainy after chilling. Gousto recommends adding around one tablespoon of white wine vinegar, apple cider vinegar or distilled vinegar to a large saucepan of water before boiling.Article continues belowSophie Nahmad’s top hacks for perfect salad potatoesAdd vinegar to the cooking water Helps potatoes stay firm and hold their shape in salads instead of crumbling apart.Start potatoes in cold water This helps them cook evenly all the way through and prevents soft outsides with undercooked centres.Salt the water generously Potatoes absorb seasoning while boiling, giving better flavour throughout rather than just on the surface.Use waxy potatoes over floury ones Varieties like Charlotte or baby potatoes stay firmer and less grainy in salads.Let potatoes steam dry after draining Excess moisture can water down dressings.Dress potatoes while slightly warm Warm potatoes absorb flavour more effectively than cold ones.Avoid over-stirring Mixing too aggressively breaks potatoes apart and creates a heavy, mashed texture.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌FoodLife hacksFood and drinkHome Cooking Made Easy