Tip #1 Use potatoes that are uniform. When picking the potatoes, pick them by hand as opposed to grabbing a bag. You get more control of selecting potatoes that are of similar size. What this does is that it cooks the potatoes in the same amount of time. Make sure to cut the potatoes into the same size as well

Tip #2 For a German Potato Salad, don’t use any starchy potatoes. Use all-purpose white potatoes because they cook better and they hold their shape better when mixed in the salad

Tip #3 : Start by putting the potatoes in cold water. before you bring them to a boil. If you put the potatoes in boiling water, the outsides will cook immediately and be mushy by the times the insides of the potato are done. When you bring the potatoes to a boil with the water, the potatoes cook evenly to a perfect taste of consistancy

Tip #4 : Salt the water. When you add salt to the water, you are instantly infusing the potatoes with flavor from the inside out that you can’t achieve any other way

Tip #5 : Do not overcook the potatoes. The potatoes will continue to cook as soon as they are removed from the heat. You want them fork tender.

Tip #6 : Add potatoes back into the pot. Once the potatoes are cooked and drained, add them back to a hot, drained pot. The allows the potatoes to keep warm and lets them steam dry. The steaming opens up the cellular structure of the potatoes and they help them absorb better in a vinaigrette dressing

Tip #7 : When choosing you potatoes, choose the ones that are firm and in good condition. Make sure there are no wrinkles or sprouted spots. Stay away from potatoes that have a greenish tint to the skin. These potatoes have been exposed to light and produce a bitter chemical called solanine, which can be toxic

Tip #8 : Mustard. A course or stoneground mustard is the most important element to flavoring a German Potato Salad. The whole mustard seeds add boatloads of flavor in comparison to the regular yellow, brown or Dijon Mustard