How to Cook Potatoes for Potato Salad

Step 1

Peel the potatoes if using russets or Yukon gold (red potatoes need not be peeled). Cut out any blemishes.

Step 2

Place the potatoes in a sauce pan and cover by about an inch with COLD water. Always start with cold water. If you boil the water first, the potatoes won’t cook as evenly (the exterior will cook too fast). I also salt my water with about a teaspoon of kosher salt.

Step 3

Cover the pan and bring the water to a boil. Then reduce the heat to medium and remove the lid so the water doesn’t boil over, and so you can keep a close eye on the potatoes.

Step 4

Pierce the potatoes with the tip of a paring knife every minute or so at this stage. Look for a little resistance. If the potato cracks apart or the knife slides right through rapidly, the potato is overcooked.

Step 5

Timing estimates from when the water boils:Russet potatoes: 13 minutesYukon gold: 15 minutesRed potatoes: 16 minutes

Step 6

Taste the potatoes each time you check them with the knife. Your finished potato should have some body to it, an al dente quality. It should seem slightly undercooked and should fully retain its shape still. Remember that the potatoes will keep cooking a bit from the residual heat even after the water is poured off of them.

Step 7

Gently pour the potatoes into a colander immediately. Do not rinse. Allow them to rest, cool off, and dry off until room temperature.