For potato salad, boil potatoes just until they’re fork-tender, usually about 10–15 minutes once the water is boiling, depending on the size and type of potato. They should be cooked through but still hold their shape when stirred into the salad.

Basic timing

• For medium potatoes boiled whole, plan on about 10–15 minutes of simmering after the water reaches a boil.

• For larger potatoes cut into big chunks, expect roughly 8–15 minutes.

• Baby potatoes or small dice often take around 10 minutes.

How to check doneness

• Start testing after about 8–10 minutes by piercing a piece with a knife or fork; it should go in easily with slight resistance, not cause the potato to crack apart.

• Remember potatoes continue to cook a bit from residual heat after draining, so stop when they are just tender, not mushy.

Extra tips for good texture

• Start potatoes in cold, well-salted water so they cook evenly and are seasoned throughout.

• Drain immediately when tender and let them cool before mixing with the dressing to avoid them breaking down or making the salad watery.