Master Recipe

Boiled Potatoes for Salad

NOTE: Potato salad starts with boiled potatoes. In our testing, we found that low-starch potatoes such as Red Bliss provide the sturdy texture needed to stand up to dressing. Baking potatoes tend to fall apart and produce a sloppy-looking salad. Make sure to cook the potatoes with their skins on to prevent them from becoming waterlogged. Cool the potatoes slightly, peel if desired, and then dress.

INSTRUCTIONS:

1. Place potatoes in 6-quart pot and cover with water. Bring to boil, cover, and simmer, stirring once or twice to ensure even cooking, until thin-bladed paring knife or metal cake tester inserted into a potato can be removed with no resistance, 25 to 30 minutes.

2. Drain and cool potatoes slightly. Peel if desired. Cut potatoes as directed in following recipes while still warm, rinsing knife occasionally in warm water to remove gumminess. Proceed as directed in one of the following recipes.