Red potatoes are ideal for .
Potato salad is a classic side dish for summer barbecues. However, getting raw potatoes ready for salad isn't always as easy as it seems. The size and type of the potato as well as the method used for cooking them all play an important role in the salad's final outcome. Boiling is the preferred method for preparing perfect potatoes for salad, since they retain more moisture. Boiling whole potatoes in their skin ensures that the keep their shape and don't crumble once you prepare them for the salad. Small, red waxy potatoes are best for potato salad, but mature Idaho potatoes or Yukon Gold potatoes may also be used.
Instructions
1. Bring a large pot of salted water to a boil. Use 1/2 tsp. salt for every four cups of water in the pot.
2. While you wait for the water to boil, thoroughly scrub the skin of each potato clean.
3. Carefully add the potatoes to the boiling water. Cover, and cook until they just become fork-tender, about 20 to 30 minutes, depending on the size of the potato.
4. Drain the potatoes. If you prefer your potatoes skinless, gently peel the skin away with your hands while they are still warm.
5. Cut potatoes into bite-sized pieces. Allow to cool slightly before dressing with mayonnaise or other creamy ingredients. For vinegar-based potato salads, you may dress them immediately.
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