Timesaving Potato Salad Preparation Tips

Make Ahead:  most potato salads are even better made the night before because the dressing soaks in and the flavors blend.  If you make it ahead, you are not trying to throw the ingredients together at the last minute.

Potatoes for salad can be cooked several days ahead, peeled and chopped, then stored in a Ziploc bag until ready to assemble; the boiled eggs may be cooked several days ahead also.

Cooking Under Pressure:  whole potatoes cook in 10 to 15 minutes (depending on your altitude) in the pressure cooker, just long enough to gather the remaining ingredients together.  Refer to your pressure cooker manufacturer's instructions.

Purchase them cooked:  I have seen cooked potatoes for salad in grocery stores lately; this will save you lots of time.  Also, you can purchase frozen Southern Style Hash Browns in the freezer section of the grocery store; they must be put in boiling water for one minute, drained, and then they can be used in potato salad.   Please note:  they won't be as good as regular cooked potatoes.   

Cook Once, Use Twice:  When I'm boiling red potatoes for dinner, I do double the amount I'll need, then use them for potato salad or fried potatoes.

Peeling Potatoes:  If you drain your cooked potatoes in a colander in the sink, they cool quite fast.  If you peel them as soon as you can comfortably touch them, the skins will come off very easily with a paring knife.  When the potatoes cook, it is much more difficult to get the skins off.

Best Size for flavorful potato salad:  When cutting cooked potatoes for salad, it is best to dice them in no larger than 1/2" squares, so the dressing can permeate each piece of potato.  If you prefer, however, you can thinly slice the cooked potatoes and cut them into 1" pieces (1" x 1/4").

One Pan Cooking:  If your pan is big enough, you can cook the potatoes until they are almost tender, then add the whole eggs  to the pan with the potatoes and continue cooking for eight to ten minutes.