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
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
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.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Kentucky Hot Browns
For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.