Make the Best Potato Salad

1. COOK AND DRAIN

Be sure to scrub your potatoes thoroughly to remove any dirt (they do grow underground after all). Once the potatoes are washed, cut them into evenly sized pieces based on your potato salad recipe and cook them in simmering water (vigorous boiling almost guarantees blowouts, while simmering keeps them to a minimum) until the potatoes are just tender, usually about 10 minutes. Drain the potatoes in a colander but do not rinse them. 

2. DRESS WHILE HOT

Making a vinaigrette-based potato salad? Hot potatoes will still absorb liquid, so it is essential that you dress your potatoes with the vinaigrette dressing while they are still warm. This allows the flavor of your dressing to penetrate deep into the spuds, leaving you with potato salad that contains flavor in every bite, all the way down to the core of each potato piece. 

This technique also works in mayonnaise-based potato salads—but not with the mayonnaise. Adding a small quantity of vinegar to the potatoes while they’re still warm produces more flavorful potatoes, which means once the potatoes are fully cooled, you’re able to dress the salad with less mayonnaise, which saves the salad from becoming too heavy.

Resource: www.cookscountry.com