It’s a snap to make and soooo good.
This super easy potato salad may just be the world’s best. Served warm, it is a sure-fire hit. Before you get cranking, read my article on the Science of Potatoes.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Wash the potato skins thoroughly. If they come good and clean, you can leave them on, otherwise peel them off. Cut the potatoes into 1" (25.4 mm) chunks and put them in a large pot.
- Cook. Cover them with cold water so they are at least 1" (25.4 mm) below the surface. Bring to a boil with the cover off, add the salt, and then reduce the heat so the water simmers for about 15 minutes until they are tender. Drain.
- Mix. Put the oil and thyme into a large bowl and mix. Add the warm potatoes to the bowl and coat them with the oil. If you are not going to serve them right away you can chill them, but the oil will clump, so bring them to room temp before serving. Just before serving, sprinkle on the large grain salt. You can add the salt earlier, but it will dissolve. The taste will be just fine, but if you salt just before serving you'll have some crunch and bursts of salt flavor, sort of like pretzels.
- Serve. Serve immediately while still warm.