How to boil potatoes without them falling apart?

Keeping potatoes intact when boiling

Choosing the right potato is the first step. Waxy varieties such as red potatoes, fingerlings, or new potatoes hold their shape much better than starchy Russets, which tend to disintegrate. Peel only if necessary—skins help maintain structure during cooking.

Cut evenly and start in cold water. Chop potatoes into uniform pieces so they cook at the same rate. Place them in a pot, cover with cold water, and add salt. Starting cold prevents the outside from overcooking while the center finishes. Bring to a gentle simmer rather than a rolling boil; vigorous bubbling can jostle pieces and break them down.

Guidelines to follow:

• Use waxy potatoes for salads or dishes that need intact cubes
• Cut uniform pieces and place in cold water
• Simmer gently, don’t boil hard
• Test often for fork tenderness and remove promptly

Avoid overcooking. Check doneness by piercing with a fork; it should slide in with slight resistance. Drain immediately when done and cool quickly under cold running water if you need them cold for salads—this stops the cooking. For hot preparations, drain well and let excess moisture evaporate before dressing.

Tips for fragile situations:

• Acidic dressings can break down potatoes over time, so dress salads just before serving or use sturdier oils and herbs.
• Par-cook slightly firmer than you think you need if the potatoes will undergo further cooking like roasting or frying.

Following these simple rules will keep pieces intact and presentable for salads, stews, and composed plates.