Peel the Russet potatoes and cut them into 1-inch cubes. Uniformity is key here so they cook at the same rate. Place the potatoes in a pot of cold water, add a generous pinch of salt, and bring to a boil. Cook for roughly 10–15 minutes until they are fork-tender.
(serves 6–8)
Drain immediately and spread the potatoes on a baking sheet to cool for 10–15 minutes. Do not rinse — you want the starch to help the dressing cling. astons potato salad recipe