Part 2/6:
Cutting and Cooking the Potatoes
After peeling, the potatoes should be cut into cubes. Rachel's tip is to make them a little larger, as smaller pieces tend to break apart during the mixing process. It's essential to keep cut potatoes in water to maintain their color and freshness.
Next, rinse the cubed potatoes under cold water to remove excess starch, which can lead to an undesirable mushy texture in the final salad. They are then placed in a heavy pot with enough cold water to cover them by about an inch. Adding a tablespoon of salt while bringing the water to a boil enhances the flavor of the potatoes.