Finally, potato salad you actually want to eat.
. When I'm making potato salad for six people, I reach for 2 pounds of potatoes; for eight, I use 3 pounds. But if that feels too complicated, just follow the rule of—leftover potato salad is never a bad thing. Use any kind of potato you want, but stick with one kind of potato per batch of salad. Peel them if you prefer—you don't have to—and cut them into even bite-size pieces.are denser and firmer with a stronger flavor of their own.
To cook potatoes, always start them in cold water. If you toss potatoes into hot water the outsides will overcook and the insides will undercook, and it'll be a textural mess. So have a pot of cold water next to you as you peel and slice your potatoes, and put them directly into that water as you go, which will prevent the potatoes from oxidizing.
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