Potato Salad

Potatoes generally have either a mealy texture or a firm waxy texture when cooked. For salads select the thin-skinned waxy potatoes for they will not crumble when they are sliced or cubed; or use new potatoes. Cook the potatoes in the skins to retain the most flavor and cool them only until they can be handled before peeling and slicing them. If the dressing is added to the potatoes while they are still warm, the salad will be much more flavorful.