Skip to main content
Epicurious
Cookbooks

Boiled Sliced Potatoes

Recipe information

  • Yield

    for about 1 quart

Ingredients

Preparation

  1. Especially for use in salads. For about 1 quart. Choose “boiling” potatoes all the same size. One at a time, peel them, cut into slices 1/4 inch thick, and drop into cold water—to prevent discoloration. When all are done, drain and add fresh water to cover and 1 1/2 teaspoons salt per quart. Simmer for 2 to 3 minutes, testing carefully to be sure they are tender. Drain, cover the pan, and let firm up for exactly 4 minutes, then uncover, and be prepared to season them while still warm.

Julia's Kitchen Wisdom Knopf
TagsPotatoRoot VegetableVegetableSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerSimmerCookbooks
Read More
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Grilled Lemongrass Chicken Thighs
A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.