For potato salad, boil potatoes until they are just fork‑tender so they hold their shape when mixed with dressing.
General timing
- For 1‑inch potato cubes: simmer in gently boiling water for about 10–15 minutes, starting from when the water reaches a boil.
- For whole medium potatoes: simmer about 15–20 minutes until a knife slides in with only slight resistance.
- Start checking after 8–10 minutes and stop as soon as a fork or small knife goes in easily but the pieces are not falling apart.
Simple method
- Cut potatoes into roughly 1‑inch chunks (or leave small waxy potatoes whole). Cover with cold, well‑salted water by about 2–3 cm.
- Bring to a boil, reduce to a gentle simmer, and cook, checking every few minutes after 8–10 minutes.
- When just fork‑tender, drain immediately, cool (or rinse briefly with cold water), then let dry before adding dressing so the salad doesn’t get watery or mushy.
