Place the potatoes in a large pot and cover with cold water by one inch. In a large saucepan or Dutch oven combine sliced potatoes and salt. Bring to a boil then reduce heat and cook about 15 minutes. Creamy, quickly refreshed, and you can add whatever spices or ingredients you prefer. Cover with water by 1 inch. A great alternative to the traditional egg & mayo version, and way better than german potato salad. Instructions. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little … Add a pinch of salt.

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