Potatoes can be basically divided into three categories: high starch content, starchy, all-purpose and waxy. (Forgive the translation, it sounds strange.

Potatoes with thin skin and waxy taste are most suitable for potato salad, as shown in Figure 6-8, which are all suitable varieties; Step 9 shows an unsuitable variety.

2. Cook potatoes in cold water.

3. Put a spoonful of salt in the water where potatoes are boiled.

4. Don't cook potatoes for too long or too short. If the time is too short, the potatoes will be crisp if they are not ripe; After a long time, the potatoes will not form and become mashed potatoes.

5, the timing of mixing sauce. If it is mayo-baseddressing, wait for the potatoes to cool before mixing; If it's vinaigrette, mix it while the potatoes are hot.