How to prepare them
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Monita is a Recipe Tester for Food52
I like using Yukon Gold potatoes for potato salad. Try to get them about the same size. Place in a medium pot and cover with salted water. Bring to a boil and then reduce to a simmer. Cook for about 15 min until they can just be pierced with the tine of a fork. You don;t want them to be too mushy. Drain; let cool until you can handle them and peel. Mix with your favorite potato salad ingredients.
amysarah is a trusted home cook.
Just to add - sounds like you want to do the potatoes in the oven? Roast potato salad can also be really good. Here's on version that was recently posted here: https://food52.com/recipes...
Sam is a trusted home cook.
I peel, cube and boil them. Then drain and let them dry out just a few minutes. This leaves a nice surface on the potato that gives the dressing something to hang on too---think of it like pasta. I dress them while they're still warm as it seems to help the dressing incorporate better in the potato. Then immediately serve or into the fridge to chill to serve cold.
A little vinegar in the boiling water will prevent them from overcooking and falling apart.
Pegeen is a trusted home cook.
There's an excellent tip in this recipe, to toss the drained but still warm potatoes with vinegar. It soaks in beautifully.
Along the same lines: toss the still warm potatoes with a little pickling liquid from a pickle jar - dill pickles, whatever. Cool, then dress and add other ingredients. Same concept of the potatoes absorbing the flavor and seasoning.