Making a potato salad and do not want to go into trouble of baking them, then just boil them. But before you boil the potatoes, you must keep a few things in mind.

Type of Potatoes for Salad: Always use the correct kind of potato in making a potato salad. Then the question comes what are the correct types of potatoes – well the answer is all red-skinned potatoes, Yukon Gold, White round potatoes, new potatoes and purple potatoes are good varieties that can be used in making salads. Additional Tip: the potatoes will easily boil if you take those, which are smaller in size. 

Cut Potatoes for Salad: Peel the potatoes first, but if you want some nutritional contents intact, you can leave the white and thinner-skinned red potatoes unpeeled. It is recommended to cut the potatoes into ¾" cubes. Potatoes have the tendency to absorb water, hence, peeling will allow them to cook fast.

Boiling Potatoes for Salad: Take a bowl of water and add these potato cubes into it and boil for 15-20 minutes. In between, check for desired tenderness with a fork or a knife by sticking them into the potatoes. If knife comes out clean from the potato, it means you are done.

If you are using small red potatoes or Yukon Gold potatoes for your potato salad, leaving the skin intact will be a better option. Cook the whole potatoes, without cutting or peeling them, for nearly 20 minutes. Set a clock for those who have the tendency to lose time track. Check in between whether they are cooked or not through a knife or a fork. Once done, drain them out and pour cold water on it. This will allow them to cool faster. Cooling is an important step after the potatoes are boiled because it helps you to peel the skin fast.  

Image Courtesy @ www.flickr.com