How do I boil potatoes for a potato salad so they don't fall apart?

Question

Learn the ideal method to boil potatoes for salad so they stay tender yet hold their shape.

Answer 1

Start potatoes in cold, salted water and simmer gently until just fork-tender to prevent them from becoming waterlogged and falling apart. Avoid overcooking.

Detailed Explanation:

Boiling potatoes for potato salad requires a delicate balance to ensure they are cooked through but retain their shape. Here's a step-by-step guide:

1. Choose the Right Potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape better than starchy potatoes like Russets.
2. Cut into Even Sizes: Cut the potatoes into roughly 1-inch pieces to ensure even cooking. Smaller pieces cook faster.
3. Start with Cold Water: Place the cut potatoes in a pot and cover them with cold water. Starting with cold water allows the potatoes to heat up gradually and cook more evenly.
4. Salt the Water: Add salt to the water (about 1 tablespoon per quart). Salting seasons the potatoes from the inside out.
5. Bring to a Simmer: Bring the water to a gentle simmer over medium heat. Avoid a rolling boil, as this can cause the potatoes to break apart.
6. Cook Until Fork-Tender: Simmer for about 10-15 minutes, or until a fork easily pierces the potatoes with slight resistance. They should be tender but not mushy.
7. Drain Immediately: Once cooked, drain the potatoes immediately to prevent them from continuing to cook in the hot water.
8. Cool Slightly: Allow the potatoes to cool slightly before adding them to your potato salad. This prevents the dressing from becoming watery.

Pro Tip:

After draining, spread the potatoes on a baking sheet to cool. This allows excess moisture to evaporate, resulting in a creamier potato salad. Avoid shocking them with cold water, as this can make them waterlogged.