Instructions: Pick the right potato for salad. Red Bliss, Yukon Gold, White Eastern

(sometimes called all-purpose white) California White or Fingerlings are all good choices for potato salad. They remain firm enough to cut into slices or cubes after being cooked. The baking potatoes, such as Russets or Idahos, tend to be too fluffy when cooked. Potato salads work best with low or medium starch potatoes.

It is preferable not to peel potatoes before cooking for salad. The skin retains the shape and the nutrients. If you do peel them before cooking, put them in a bowl of cold water until ready to use.

Peeling the potatoes after cooking is a matter of choice. Some people prefer the texture and color contrast of the skin, others find the skin unappealing aesthetically.

Cover the potatoes with cold water and bring to the boil. Boil gently for 15 to 20 minutes, depending on the size of the potatoes. If you select potatoes of the same size, they will cook uniformly. To test for doneness, pierce with the tip of a knife, as using a fork lets too much water into the potato.

If you wish to cook and peel them a day ahead, drain the potatoes, peel them as soon as they are cool enough to handle, cut them into the desired shape and put them in a colander. Pour one cup of white vinegar over the cut-up potatoes, shake gently to drain, and refrigerate them in a covered container.

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