COOKED SLICED POTATOES

1½ pounds "boiling" potatoes, all the same size and shape if possible

Salt - 1 to 1½ teaspoon per quart of water

Fill saucepan half full with cold water. One at a time peel a potato, cut into slices ¼ inch thick and drop the slices into the pan of water. This prevents discoloration while you prepare the rest.

Drain out the water, then add clean cold water to cover, and the salt. Bring to the simmer, and simmer 2 to 3 minutes, or until the potatoes are just tender - keep testing by eating a slice to be sure.

Drain out the cooking water (you may wish to use it for soup or save a bit for french potato salad). At once cover the pan and set aside for 3 to 4 minutes (but no longer than 5), to allow the slices to firm up. Then uncover the potatoes and plan to season them while still warm.

Comments: I use this recipe to prepare potatoes for fried potatoes and potato salad.