Cold boiled potatoes

large potatoes
salt

1-2 days before use
Peel the potatoes. Cut away bad parts. Cut the potatoes into 5-10 cm pieces if they are very large.
Bring a pot of water to a boil.
Put salt and potatoes into the pot.
When the water reaches the boiling point again, turn down the heat to a simmer.
Let the potatoes simmer until they are tender. It can take 30-50 minutes.
Drain the water.
Let the potatoes cool enough to be in the fridge.
Put the potatoes in an air-tight container.
Put it in the fridge.

When you boil potatoes and refrigerate them afterwards, it improves the taste of them. This technique seems to work a little better with large potatoes. They are in any case easier to work with than small potatoes.

Large potatoes are often sold as baking potatoes. 1 kg potatoes with peel gives about 700 g peeled.

If the potatoes are boiled too much they become mushy. Too little and they stay hard. You can test if they are done by poking them with a paring knife. They should give a little resistance, but release easily.

Cold boiled potatoes are used as an ingredient in other recipes.