Peel the potatoes if using russets or Yukon gold. Cut out any blemishes. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller).
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.
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.
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.
Taste the potatoes each time you check them with the knife. Your sample 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.
Pour into a colander immediately when you discover the potatoes are done.
Will perfectly cooked russets still get a little crumbly around the edges? Yes. Is this a problem? Not at all! In fact, the bit of crumble mixes with the dressing and makes for a kind of coating on the potatoes.
The key here is to stay on it. Start testing the potatoes every minute or so once they come to a boil in the cooking water. Pierce with the tip of a sharp knife, watching for an al dente potato because they continue to cook from residual heat even after removing from the water. Also: don’t cut the potato dice too small (1/2-inch at the smallest).
How Do You Cut Potatoes For Potato Salad?
Peel the potatoes if using Russet or Yukon Gold. Cut across the middle lengthwise once (like making a sandwich cut) and then across a few times to make potato sticks. Then dice by cutting crosswise in 1/2-inch dice.
Is it Better To Boil Potatoes Whole Or Cut Up For Potato Salad?Always cut up the potatoes into a dice before boiling them. If you boil the potatoes whole, the exterior of the potato will get too soft and crumbly before the interior has a chance to cook through.
Russet, Yukon Gold, or red potatoes (new potatoes) are all excellent for potato salad. They do cook at different rates so be sure to adjust cook time depending on which type of potato you select.
The cooking time for potatoes for potato salad depends on the type of potato used. Start with cold water and add the diced potatoes. From there, cook Russet Potatoes for 13 minutes, Yukon Gold potatoes for 15 minutes, and Red Potatoes for 16 minutes.
Add diced potatoes to cold, salted water before boiling, for potato salad.
Should You Let Potatoes Cool Before Making Potato Salad?
Yes, if your potato salad is a cold salad, as most are, allow the cooked potatoes to cool to room temperature before adding the dressing and other ingredients.
