How to make potato salad?

Potatoes can be basically divided into three categories: high starch, starchy, multipurpose and waxy. Excuse the translation, it sounds strange.

Potatoes with thin skin and waxy taste are most suitable for potato salad, as shown in Figure 6-8, all of which are suitable varieties; Step 9 shows an unsuitable variety.

2. Cook potatoes in cold water.

3. Put a spoonful of salt in the water where potatoes are boiled.

4. Don't cook potatoes too long or too short. The time is too short, and the potatoes are brittle before they are cooked; After a long time, potatoes will not form and become mashed potatoes.

5, the timing of mixing sauce. If it is mayonnaise seasoning, wait for the potatoes to cool before stirring; If it's vinegar sauce, mix potatoes while they are hot.