Prefabrication Method

Appears in

Published 2010

This method results in potatoes that cook more evenly and quickly and that cool faster. It can be used with commercially processed peeled potatoes.

Scrub the potatoes under cold running water.
Prepare a large pan of cold water.
Peel the potatoes, placing each peeled potato into the water to prevent enzymatic browning.
Dice or slice the potatoes as desired, returning the pieces to the cold water as you work (A).
Prepare a pressure steamer, or bring a large quantity of salted water to the boil.
Drain the potatoes.
Cook the potatoes by one of the following methods:

Place a single layer of potatoes in a perforated hotel pan and steam them until just tender (B).

–or–

Briskly simmer the potatoes in salted water until just tender. Drain.
Open-pan cool the potatoes to room temperature.
Refrigerate just until the potatoes reach 38°F (3°C).
Mix the potatoes with the dressing.
Add the remaining salad ingredients. Taste and correct the seasoning.
Refrigerate and allow the salad to mellow about 1 hour.
Evaluate the seasonings and mouthfeel, and correct if necessary.