How do you prevent cooked potatoes from going black prior to making potato salad?

Here are some tips to prevent cooked potatoes from turning black before making potato salad:

During Cooking:

* Use Cold Water: Start with cold water when boiling potatoes. This allows the potatoes to cook more evenly and prevents them from becoming mushy.

* Don't Overcook: Overcooked potatoes are more likely to turn black. Boil them until just tender, then immediately drain and plunge them into a bowl of ice water to stop the cooking process.

* Add Acid: Adding a splash of vinegar or lemon juice to the boiling water can help to prevent discoloration. The acid helps to slow down the oxidation process.

After Cooking:

* Chill Quickly: Immediately cool the potatoes down in an ice bath. This will help to preserve their color.

* Store Properly: If you're not using the potatoes right away, store them in an airtight container in the refrigerator. Make sure the potatoes are completely cooled before storing them.

* Use a Non-Reactive Container: Avoid storing cooked potatoes in a metal container as this can accelerate oxidation and discoloration. Use glass or plastic instead.

Other Tips:

* Cut Potatoes in Uniform Pieces: Smaller pieces will cook faster and more evenly.

* Remove Skin: The skin of the potato contains a compound called chlorophyll that can oxidize and turn the potato black. Peeling the potatoes before cooking can help to prevent this.

* Add a Layer of Oil: If you're storing cooked potatoes for a longer period, you can add a thin layer of oil to the surface of the potatoes. This will help to prevent them from drying out and turning black.

By following these tips, you can help to ensure that your cooked potatoes stay white and vibrant, perfect for your potato salad!