When “potato salad day” has arrived and you’re ready to whip up a creamy, flavorful creation, take a few simple precautions to ensure your potatoes are perfectly cooked. The easiest way to make a rustic potato salad with the skin on is to boil the potatoes whole until tender. It’s a little time consuming, but it’s the best way to keep the potatoes firm and prevent them from falling apart or falling apart while cooking. Let the cooked potatoes cool until you can handle them, then cut them into small bite-sized cubes.
For the skinless potato salad, first put water in a pot and bring it to the boil. Add 1-2 tablespoons of salt and bring the water to a gentle boil. Next, add the diced potatoes, being careful not to overcrowd the pot. Once the water begins to boil, cover the pot and reduce the temperature to maintain a gentle boil. Cook the potatoes for 10 to 15 minutes, checking the heat frequently to ensure they are not overcooked. It’s done when the potatoes are soft but still hold their shape.
As soon as the potatoes are soft and ready, drain them in a colander. However, do not leave it in boiling water. If you leave it unattended, the residual heat may cause it to overcook. Instead, spread the drained potatoes in a single layer on a baking sheet to further stop the cooking process and speed up cooling.