Clean and cut the bruises and imperfections off of the potatoes leaving as much of the skin on as possible.
The recipe calls for 8 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all be about the same size so they cook at the same rate.
To a medium size pot, add cold water, salt and the potatoes. (The potatoes cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).
Heat the pan on medium heat and bring the water to a boil. Let the potatoes cook until a cooking fork or paring knife can easily pierce the potato. Be careful not to overcook the potatoes or they’ll be mushy and fall apart.
Transfer the potatoes to a large plate and let them cool (about 20 minutes). When the potatoes are completely cooled, cut them into 1-inch cubes or pieces.