Wayne Gisslen

Potato Salad

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2½ lb

Method

Procedure

  1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
  2. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool enough to handle.
  3. Peel the warm potatoes. Cut into ½-in. (