How to get perfectly cooked potatoes for potato salad?

Cook  the  potato with  the  skin on, preferably the same  sice potatoes to cook eavenly, test  doneness with a fork , if  soft  they are done.

Peel the potatoes. If you are using the brown thicker skinned potatoes you should peel them. They can be peeled with the peeler or the knife. Thinner skinned red and white potatoes can have the skin left on if you prefer to have the extra healthy nutrition and color they add to the potato salad.

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  Step 2
  potatoes cut in fourths
  Cut the potatoes. Cut into fourths lengthwise so the potatoes will cook evenly and quickly. Place in the kettle with enough water just to cover them.
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  Step 3
  good boil for potatoes
  Bring to a boil on medium high heat. The water should boil enough to bubble fully but watch carefully as the foam on the surface of the water can make them boil over onto the stove if you don't turn down the heat quickly enough. When they begin to boil turn the heat down enough to keep a good bubbling boil without boiling over.
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  Step 4
  kitchen timer set for 15 min
  Set the timer for 10 to 15 minutes. This is in case you lose track of the time. Fresh firm potatoes can take up to 20 minutes to cook but smaller or softer older potatoes can cook more quickly.
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  Step 5
  test potatoes with a fork for softness
  At 10 minutes test with a fork to see if they are soft enough for the fork to enter easily. If not boil for 5 minutes more and check again. Do this until they are done.
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  Step 6
  drained cooling potatoes in colander
  Remove from the heat. Turn off the stove burner and pour off the boiling water. You can drain off the water with a colander or any other kitchen gadgets you may have in the kitchen to drain vegetables. Let them cool on the counter while you prepare the other ingredients for the salad.

I boil my potatoes with their jackets on and try to use potatoes of similar size so that when one is done, they will all be done.Boil with the lid on the pot.  Do not over cook them or they will be mushy.  Test a potatoe for doneness after about 20 minutes of boiling.  If a fork or knife goes in easily.  They are done.  Cool the potatoes before cutting up for the salad.

Use red potatoes, preferably of the same size, boil them whole IN THE SKINS, until they can be pierced through the center easily and the skins are starting the pull back.  Remove from heat and as soon as they are JUST cool enough to handle, PULL the skins off (don't peel).  Place in refrigerator until cool, then break or cut into bite size pieces.  This leaves the waxy coat of the potatoes intact which adds to the texture and flavor of your potato salad.

T,

For the best flavor & vitamins, bake the potatoes.  Then peel them while they are warm, but not hot. 

Blessings,

~ nmpb ~

i reccomend using potatoes without peeling them, as Edgar Cayce used to say, the potatoes skin is the most valuable part, but we throw it away.