This is how I do it now. It was so much easier to cool down smaller pieces than it was to wait for the whole potato. And you're right the potatoes get flavored so much better. I often just use a salad dressing instead of mixing the customary mayo and mustard. Honey mustard dressing works great or ranch for a not so sweet potato salad.
Originally Posted by
bearisgray
Cut peeled potatoes into bite-sized pieces, barely cover with salted water, and cook until tender. Then drain the water off.
Add dressing to the potatoes while potatoes are still hot - the flavor seems to get absorbed better.
I used to cook the potatoes with their skins on and then peel them and then cut them up. It seems so much easier to do the peeling and cutting up before cooking them now.