Ingredients

　　Especially for use in salads. For about 1 quart. Choose “boiling” potatoes all the same size. One at a time, peel them, cut into slices 1/4 inch thick, and drop into cold water—to prevent discoloration. When all are done, drain and add fresh water to cover and 1 1/2 teaspoons salt per quart. Simmer for 2 to 3 minutes, testing carefully to be sure they are tender. Drain, cover the pan, and let firm up for exactly 4 minutes, then uncover, and be prepared to season them while still warm.

　　Julia's Kitchen WisdomKnopf