- Prep: 40 mins
- Cook: 30 mins
- Yields: 8-10
Foodie’s Markets distinctive, diverse,
and delicious foods.- Prep: 40 mins
- Cook: 30 mins
- Yields: 8-10
- Prep: 40 mins
- Cook: 30 mins
- Yields: 8-10
- Prep: 40 mins
- Cook: 30 mins
- Yields: 8-10
- Prep: 40 mins
- Cook: 30 mins
- Yields: 8-10
- Prep: 40 mins
- Cook: 30 mins
- Yields: 8-10
- Prep: 40 mins
- Cook: 30 mins
- Yields: 8-10
- Prep: 40 mins
- Cook: 30 mins
- Yields: 8-10
![](https://www.pinterest.com/pin/create/button/?url=https://foodiesmarkets.com/recipe/tzatziki-greek-potato-salad-by-foodies-chef-laura-brennan/&media=https://foodiesmarkets.com/wp-content/uploads/2021/07/Tzatziki_Potato_Salad550px.jpg&description=<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;">This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated</p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;">English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed</p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;">a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled</p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;">this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar</p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;">as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free</p>
<p style="margin: 0px; font-stretch: normal; font-size: 12px; line-height: normal; font-family: Helvetica;">to replace the mayo with sour cream, it will just be ‘tangier’.</p> data-pin-do=)
Tzatziki (Greek) Potato Salad by Foodie’s Chef Laura Brennan
June 24, 2021
This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated
English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed
a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled
this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar
as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free
to replace the mayo with sour cream, it will just be ‘tangier’.
Ingredients
2 1⁄2 – 3 pounds red potatoes
1 English/European/seedless cucumber, peeled
1 1⁄4 cup full-fat plain Greek yogurt
1/3 cup mayonnaise
1 tablespoon fresh-squeezed lemon juice (plus more to taste)
1-2 cloves garlic, peeled and mashed to a paste to yield about 1 teaspoon
2 tablespoons apple cider vinegar
2- pieces scallions, washed, dried and separated into green & white parts
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1 tablespoon fresh chopped mint leaves (or 2 teaspoons crumbled, dried mint) 1⁄4 cup potato cooking water,
reserved after draining cooked potatoes
Kosher salt and fresh ground black pepper
Directions
To start: Scrub the potatoes, making sure to remove any black-dirt spots. Cut the potatoes into uniform
2-inch pieces and add to a large pot. Cover the prepped potatoes with cold water. Bring the pot to a boil, stir
gently and reduce heat to a simmer. Add 2 teaspoons of kosher salt per gallon of cooking water. (I generally
add salt to cooking water after it has come to a boil, so I can be sure that the salt will quickly dissolve and
be evenly absorbed.) Simmer (at a low, gentle boil) for 20-25 minutes or until the potatoes are easily pierced
with the point of a knife. Keep checking the potatoes for doneness. This is the crucial aspect of a great potato
salad: perfectly cooked potatoes. When satisfied with the doneness of the potatoes, scoop them out of
the water with a slotted spoon or strainer and onto a sheet pan. Immediately measure 1⁄4 cup of the potato
cooking water and stir in the 2 tablespoons of apple cider vinegar. And sprinkle (use a teaspoon) this mix allover
the potatoes. Also, sprinkle a bit of kosher salt over the cooling potatoes as well. The hot potatoes will
absorb the liquids and the salt.
You may have noticed that I did not tip the potatoes out of the pot into a strainer set in the sink. Why?
Because I did not want to risk smashing/crushing the cooked potatoes by tipping them out of the pot ‘en
masse’. This is a chef ‘hack’ to preserve the shape of the cooked spuds.
Set the potatoes aside to cool. Do not refrigerate.
Signup for our newsletter
South End Boston
1421 Washington St, Boston, MA 02118
P: (617) 266-9911
F: 617) 266-9923
South Boston
230 West Broadway, Boston 02127
P: 617-269-4700
F: 617-269-4710
© 2025 • Foodies Markets • All Rights Reserved • Developed by Webstudio Boston
Tzatziki (Greek) Potato Salad by Foodie’s Chef Laura Brennan
May 20, 2021
This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated
English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed
a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled
this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar
as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free
to replace the mayo with sour cream, it will just be ‘tangier’.
Ingredients
2 1⁄2 – 3 pounds red potatoes
1 English/European/seedless cucumber, peeled
1 1⁄4 cup full-fat plain Greek yogurt
1/3 cup mayonnaise
1 tablespoon fresh-squeezed lemon juice (plus more to taste)
1-2 cloves garlic, peeled and mashed to a paste to yield about 1 teaspoon
2 tablespoons apple cider vinegar
2- pieces scallions, washed, dried and separated into green & white parts
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1 tablespoon fresh chopped mint leaves (or 2 teaspoons crumbled, dried mint) 1⁄4 cup potato cooking water,
reserved after draining cooked potatoes
Kosher salt and fresh ground black pepper
Directions
To start: Scrub the potatoes, making sure to remove any black-dirt spots. Cut the potatoes into uniform
2-inch pieces and add to a large pot. Cover the prepped potatoes with cold water. Bring the pot to a boil, stir
gently and reduce heat to a simmer. Add 2 teaspoons of kosher salt per gallon of cooking water. (I generally
add salt to cooking water after it has come to a boil, so I can be sure that the salt will quickly dissolve and
be evenly absorbed.) Simmer (at a low, gentle boil) for 20-25 minutes or until the potatoes are easily pierced
with the point of a knife. Keep checking the potatoes for doneness. This is the crucial aspect of a great potato
salad: perfectly cooked potatoes. When satisfied with the doneness of the potatoes, scoop them out of
the water with a slotted spoon or strainer and onto a sheet pan. Immediately measure 1⁄4 cup of the potato
cooking water and stir in the 2 tablespoons of apple cider vinegar. And sprinkle (use a teaspoon) this mix allover
the potatoes. Also, sprinkle a bit of kosher salt over the cooling potatoes as well. The hot potatoes will
absorb the liquids and the salt.
You may have noticed that I did not tip the potatoes out of the pot into a strainer set in the sink. Why?
Because I did not want to risk smashing/crushing the cooked potatoes by tipping them out of the pot ‘en
masse’. This is a chef ‘hack’ to preserve the shape of the cooked spuds.
Set the potatoes aside to cool. Do not refrigerate.
Tzatziki (Greek) Potato Salad by Foodie’s Chef Laura Brennan
September 11, 2020
This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated
English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed
a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled
this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar
as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free
to replace the mayo with sour cream, it will just be ‘tangier’.
Ingredients
2 1⁄2 – 3 pounds red potatoes
1 English/European/seedless cucumber, peeled
1 1⁄4 cup full-fat plain Greek yogurt
1/3 cup mayonnaise
1 tablespoon fresh-squeezed lemon juice (plus more to taste)
1-2 cloves garlic, peeled and mashed to a paste to yield about 1 teaspoon
2 tablespoons apple cider vinegar
2- pieces scallions, washed, dried and separated into green & white parts
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1 tablespoon fresh chopped mint leaves (or 2 teaspoons crumbled, dried mint) 1⁄4 cup potato cooking water,
reserved after draining cooked potatoes
Kosher salt and fresh ground black pepper
Directions
To start: Scrub the potatoes, making sure to remove any black-dirt spots. Cut the potatoes into uniform
2-inch pieces and add to a large pot. Cover the prepped potatoes with cold water. Bring the pot to a boil, stir
gently and reduce heat to a simmer. Add 2 teaspoons of kosher salt per gallon of cooking water. (I generally
add salt to cooking water after it has come to a boil, so I can be sure that the salt will quickly dissolve and
be evenly absorbed.) Simmer (at a low, gentle boil) for 20-25 minutes or until the potatoes are easily pierced
with the point of a knife. Keep checking the potatoes for doneness. This is the crucial aspect of a great potato
salad: perfectly cooked potatoes. When satisfied with the doneness of the potatoes, scoop them out of
the water with a slotted spoon or strainer and onto a sheet pan. Immediately measure 1⁄4 cup of the potato
cooking water and stir in the 2 tablespoons of apple cider vinegar. And sprinkle (use a teaspoon) this mix allover
the potatoes. Also, sprinkle a bit of kosher salt over the cooling potatoes as well. The hot potatoes will
absorb the liquids and the salt.
You may have noticed that I did not tip the potatoes out of the pot into a strainer set in the sink. Why?
Because I did not want to risk smashing/crushing the cooked potatoes by tipping them out of the pot ‘en
masse’. This is a chef ‘hack’ to preserve the shape of the cooked spuds.
Set the potatoes aside to cool. Do not refrigerate.
Tzatziki (Greek) Potato Salad by Foodie’s Chef Laura Brennan
August 7, 2020
This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated
English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed
a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled
this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar
as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free
to replace the mayo with sour cream, it will just be ‘tangier’.
Ingredients
2 1⁄2 – 3 pounds red potatoes
1 English/European/seedless cucumber, peeled
1 1⁄4 cup full-fat plain Greek yogurt
1/3 cup mayonnaise
1 tablespoon fresh-squeezed lemon juice (plus more to taste)
1-2 cloves garlic, peeled and mashed to a paste to yield about 1 teaspoon
2 tablespoons apple cider vinegar
2- pieces scallions, washed, dried and separated into green & white parts
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1 tablespoon fresh chopped mint leaves (or 2 teaspoons crumbled, dried mint) 1⁄4 cup potato cooking water,
reserved after draining cooked potatoes
Kosher salt and fresh ground black pepper
Directions
To start: Scrub the potatoes, making sure to remove any black-dirt spots. Cut the potatoes into uniform
2-inch pieces and add to a large pot. Cover the prepped potatoes with cold water. Bring the pot to a boil, stir
gently and reduce heat to a simmer. Add 2 teaspoons of kosher salt per gallon of cooking water. (I generally
add salt to cooking water after it has come to a boil, so I can be sure that the salt will quickly dissolve and
be evenly absorbed.) Simmer (at a low, gentle boil) for 20-25 minutes or until the potatoes are easily pierced
with the point of a knife. Keep checking the potatoes for doneness. This is the crucial aspect of a great potato
salad: perfectly cooked potatoes. When satisfied with the doneness of the potatoes, scoop them out of
the water with a slotted spoon or strainer and onto a sheet pan. Immediately measure 1⁄4 cup of the potato
cooking water and stir in the 2 tablespoons of apple cider vinegar. And sprinkle (use a teaspoon) this mix allover
the potatoes. Also, sprinkle a bit of kosher salt over the cooling potatoes as well. The hot potatoes will
absorb the liquids and the salt.
You may have noticed that I did not tip the potatoes out of the pot into a strainer set in the sink. Why?
Because I did not want to risk smashing/crushing the cooked potatoes by tipping them out of the pot ‘en
masse’. This is a chef ‘hack’ to preserve the shape of the cooked spuds.
Set the potatoes aside to cool. Do not refrigerate.
Tzatziki (Greek) Potato Salad by Foodie’s Chef Laura Brennan
June 26, 2020
This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated
English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed
a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled
this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar
as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free
to replace the mayo with sour cream, it will just be ‘tangier’.
Ingredients
2 1⁄2 – 3 pounds red potatoes
1 English/European/seedless cucumber, peeled
1 1⁄4 cup full-fat plain Greek yogurt
1/3 cup mayonnaise
1 tablespoon fresh-squeezed lemon juice (plus more to taste)
1-2 cloves garlic, peeled and mashed to a paste to yield about 1 teaspoon
2 tablespoons apple cider vinegar
2- pieces scallions, washed, dried and separated into green & white parts
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1 tablespoon fresh chopped mint leaves (or 2 teaspoons crumbled, dried mint) 1⁄4 cup potato cooking water,
reserved after draining cooked potatoes
Kosher salt and fresh ground black pepper
Directions
To start: Scrub the potatoes, making sure to remove any black-dirt spots. Cut the potatoes into uniform
2-inch pieces and add to a large pot. Cover the prepped potatoes with cold water. Bring the pot to a boil, stir
gently and reduce heat to a simmer. Add 2 teaspoons of kosher salt per gallon of cooking water. (I generally
add salt to cooking water after it has come to a boil, so I can be sure that the salt will quickly dissolve and
be evenly absorbed.) Simmer (at a low, gentle boil) for 20-25 minutes or until the potatoes are easily pierced
with the point of a knife. Keep checking the potatoes for doneness. This is the crucial aspect of a great potato
salad: perfectly cooked potatoes. When satisfied with the doneness of the potatoes, scoop them out of
the water with a slotted spoon or strainer and onto a sheet pan. Immediately measure 1⁄4 cup of the potato
cooking water and stir in the 2 tablespoons of apple cider vinegar. And sprinkle (use a teaspoon) this mix allover
the potatoes. Also, sprinkle a bit of kosher salt over the cooling potatoes as well. The hot potatoes will
absorb the liquids and the salt.
You may have noticed that I did not tip the potatoes out of the pot into a strainer set in the sink. Why?
Because I did not want to risk smashing/crushing the cooked potatoes by tipping them out of the pot ‘en
masse’. This is a chef ‘hack’ to preserve the shape of the cooked spuds.
Set the potatoes aside to cool. Do not refrigerate.
Tzatziki (Greek) Potato Salad by Foodie’s Chef Laura Brennan
September 12, 2019
This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated
English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed
a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled
this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar
as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free
to replace the mayo with sour cream, it will just be ‘tangier’.
Ingredients
2 1⁄2 – 3 pounds red potatoes
1 English/European/seedless cucumber, peeled
1 1⁄4 cup full-fat plain Greek yogurt
1/3 cup mayonnaise
1 tablespoon fresh-squeezed lemon juice (plus more to taste)
1-2 cloves garlic, peeled and mashed to a paste to yield about 1 teaspoon
2 tablespoons apple cider vinegar
2- pieces scallions, washed, dried and separated into green & white parts
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1 tablespoon fresh chopped mint leaves (or 2 teaspoons crumbled, dried mint) 1⁄4 cup potato cooking water,
reserved after draining cooked potatoes
Kosher salt and fresh ground black pepper
Directions
To start: Scrub the potatoes, making sure to remove any black-dirt spots. Cut the potatoes into uniform
2-inch pieces and add to a large pot. Cover the prepped potatoes with cold water. Bring the pot to a boil, stir
gently and reduce heat to a simmer. Add 2 teaspoons of kosher salt per gallon of cooking water. (I generally
add salt to cooking water after it has come to a boil, so I can be sure that the salt will quickly dissolve and
be evenly absorbed.) Simmer (at a low, gentle boil) for 20-25 minutes or until the potatoes are easily pierced
with the point of a knife. Keep checking the potatoes for doneness. This is the crucial aspect of a great potato
salad: perfectly cooked potatoes. When satisfied with the doneness of the potatoes, scoop them out of
the water with a slotted spoon or strainer and onto a sheet pan. Immediately measure 1⁄4 cup of the potato
cooking water and stir in the 2 tablespoons of apple cider vinegar. And sprinkle (use a teaspoon) this mix allover
the potatoes. Also, sprinkle a bit of kosher salt over the cooling potatoes as well. The hot potatoes will
absorb the liquids and the salt.
You may have noticed that I did not tip the potatoes out of the pot into a strainer set in the sink. Why?
Because I did not want to risk smashing/crushing the cooked potatoes by tipping them out of the pot ‘en
masse’. This is a chef ‘hack’ to preserve the shape of the cooked spuds.
Set the potatoes aside to cool. Do not refrigerate.
Tzatziki (Greek) Potato Salad by Foodie’s Chef Laura Brennan
June 27, 2019
This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated
English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed
a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled
this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar
as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free
to replace the mayo with sour cream, it will just be ‘tangier’.
Ingredients
2 1⁄2 – 3 pounds red potatoes
1 English/European/seedless cucumber, peeled
1 1⁄4 cup full-fat plain Greek yogurt
1/3 cup mayonnaise
1 tablespoon fresh-squeezed lemon juice (plus more to taste)
1-2 cloves garlic, peeled and mashed to a paste to yield about 1 teaspoon
2 tablespoons apple cider vinegar
2- pieces scallions, washed, dried and separated into green & white parts
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1 tablespoon fresh chopped mint leaves (or 2 teaspoons crumbled, dried mint) 1⁄4 cup potato cooking water,
reserved after draining cooked potatoes
Kosher salt and fresh ground black pepper
Directions
To start: Scrub the potatoes, making sure to remove any black-dirt spots. Cut the potatoes into uniform
2-inch pieces and add to a large pot. Cover the prepped potatoes with cold water. Bring the pot to a boil, stir
gently and reduce heat to a simmer. Add 2 teaspoons of kosher salt per gallon of cooking water. (I generally
add salt to cooking water after it has come to a boil, so I can be sure that the salt will quickly dissolve and
be evenly absorbed.) Simmer (at a low, gentle boil) for 20-25 minutes or until the potatoes are easily pierced
with the point of a knife. Keep checking the potatoes for doneness. This is the crucial aspect of a great potato
salad: perfectly cooked potatoes. When satisfied with the doneness of the potatoes, scoop them out of
the water with a slotted spoon or strainer and onto a sheet pan. Immediately measure 1⁄4 cup of the potato
cooking water and stir in the 2 tablespoons of apple cider vinegar. And sprinkle (use a teaspoon) this mix allover
the potatoes. Also, sprinkle a bit of kosher salt over the cooling potatoes as well. The hot potatoes will
absorb the liquids and the salt.
You may have noticed that I did not tip the potatoes out of the pot into a strainer set in the sink. Why?
Because I did not want to risk smashing/crushing the cooked potatoes by tipping them out of the pot ‘en
masse’. This is a chef ‘hack’ to preserve the shape of the cooked spuds.
Set the potatoes aside to cool. Do not refrigerate.
Tzatziki (Greek) Potato Salad by Foodie’s Chef Laura Brennan
August 16, 2018
This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated
English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed
a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled
this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar
as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free
to replace the mayo with sour cream, it will just be ‘tangier’.
Ingredients
2 1⁄2 – 3 pounds red potatoes
1 English/European/seedless cucumber, peeled
1 1⁄4 cup full-fat plain Greek yogurt
1/3 cup mayonnaise
1 tablespoon fresh-squeezed lemon juice (plus more to taste)
1-2 cloves garlic, peeled and mashed to a paste to yield about 1 teaspoon
2 tablespoons apple cider vinegar
2- pieces scallions, washed, dried and separated into green & white parts
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1 tablespoon fresh chopped mint leaves (or 2 teaspoons crumbled, dried mint) 1⁄4 cup potato cooking water,
reserved after draining cooked potatoes
Kosher salt and fresh ground black pepper
Directions
To start: Scrub the potatoes, making sure to remove any black-dirt spots. Cut the potatoes into uniform
2-inch pieces and add to a large pot. Cover the prepped potatoes with cold water. Bring the pot to a boil, stir
gently and reduce heat to a simmer. Add 2 teaspoons of kosher salt per gallon of cooking water. (I generally
add salt to cooking water after it has come to a boil, so I can be sure that the salt will quickly dissolve and
be evenly absorbed.) Simmer (at a low, gentle boil) for 20-25 minutes or until the potatoes are easily pierced
with the point of a knife. Keep checking the potatoes for doneness. This is the crucial aspect of a great potato
salad: perfectly cooked potatoes. When satisfied with the doneness of the potatoes, scoop them out of
the water with a slotted spoon or strainer and onto a sheet pan. Immediately measure 1⁄4 cup of the potato
cooking water and stir in the 2 tablespoons of apple cider vinegar. And sprinkle (use a teaspoon) this mix allover
the potatoes. Also, sprinkle a bit of kosher salt over the cooling potatoes as well. The hot potatoes will
absorb the liquids and the salt.
You may have noticed that I did not tip the potatoes out of the pot into a strainer set in the sink. Why?
Because I did not want to risk smashing/crushing the cooked potatoes by tipping them out of the pot ‘en
masse’. This is a chef ‘hack’ to preserve the shape of the cooked spuds.
Set the potatoes aside to cool. Do not refrigerate.