I checked out the Lab on potato salad and there was advice on adding vinager to the water and of course starting with cold water.
But tonight I halved some small yukon golds with skins on to use to make a nicoise salad and added the vinager and salt, started with cold water, then when they came to a boil turned the temp down so they didn't boil away and break apart.
But now they are breaking apart. the skin is beginning to remove itself with the middle not cooked.
I want the potato piece to be intact as it is going to be served cold in the salad.
What am I doing wrong. Any advice?