Boiled potatoes

You've just boiled a batch of potatoes for your mother's famous county potato salad recipe. Once the water has drained and you set them off to the side to start getting the other ingredients ready, you notice that the potatoes have gone from a creamy white to a not so appetizing brown. To avoid this, follow these simple steps.

Fill a pot with water and set it on the stove to boil.

Prepare the potatoes by peeling and cutting. Add potatoes to the boiling water.

Cover pot, reduce heat and simmer for 15-30 minutes. Check every 5 minutes. They should be easily pierced with a fork.

Fill a large bowl with cold water.

Place a colander in your sink and pour in the boiled potatoes. Allow the potatoes to drain.

Quickly pour the potatoes into the bowl of cold water. This will keep them from reacting with the air causing the discoloration.

From the cold water, add the potatoes to your recipe. Most recipes that call for cooked potatoes have an acid or oil in it. This will prevent the potatoes from turning brown.