Julienned Potato Salad

• 2 yellow potatoes (about 7 ounces/200 g each), peeled
• 2½

Cut the potato into ⅛-inch (3 mm) thick slices. Then cut the slices into thin matchsticks.

In a large pot, add the potatoes and 2 teaspoons of the salt. Submerge the potatoes with cold water.

Cover the pot and set over high heat. Bring to a boil.

Cook for about 4 minutes, until the potatoes are translucent and tender but not mushy, stirring them every so often to prevent