To boil diced potatoes for potato salad, follow these steps:
Preparation: Start by washing the potatoes thoroughly under cold running water to remove any dirt or debris. Peel the potatoes if desired, though leaving the skins on can add texture and nutrients to the salad. Dice the potatoes into evenly sized cubes, about ½ to ¾ inch in thickness.
Boiling: Place the diced potatoes in a large pot or saucepan and add enough cold water to cover them completely. Add a pinch of salt to the water to enhance the potato's flavor. If you prefer, you can also add a bay leaf or a couple of garlic cloves to the water for additional seasoning.
Cooking: Put the pot on the stove over high heat and bring the water to a boil. Once the water starts boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook the potatoes for about 8 to 10 minutes or until they are fork-tender. Be careful not to overcook them, as they can become mushy and lose their shape.
Testing for doneness: To check if the potatoes are ready, insert a fork or a sharp knife into one of the potato cubes. If it easily goes through without much resistance, they are done. If the fork meets resistance or the potato feels hard in the center, continue cooking for a few more minutes and test again.
Draining: Once the potatoes are cooked to your desired tenderness, turn off the heat. Carefully pour the potatoes into a colander or use a slotted spoon to remove them from the pot, draining the water.
Cooling: Allow the boiled potatoes to cool down to room temperature. You can speed up the cooling process by rinsing the potatoes under cold running water in the colander.
Now, your diced potatoes are ready to be incorporated into your potato salad recipe. You can mix them with other salad ingredients like mayonnaise, mustard, onions, celery, hard-boiled eggs, pickles, herbs, and seasonings to create a delicious potato salad. Enjoy!