When making red skinned potato salad How do you keep the skin red?

I am making potato salad with red skinned potatoes. How do I cook them so the skin stays red?When making red skinned potato salad How do you keep the skin red?
add a touch of vinegar to the water, not too much, or they'll stay really crunchy.When making red skinned potato salad How do you keep the skin red?
Don't over-cook them. They will still lose some of their color, but if you don't overdo it, they'll keep more than if you boil them too long.
Boil them with skins on but make sure you leave them ';al dente'; and they don't get mushy. They will keep most of the red color.





If you forgo mayo and toss the taters with olive oil, this will enhance the red color....and be healthier for you!
I've always made my potato salad with skin-on red potatoes. The potatoes may lose a *slight* amount of pigment when boiling, but not enough to really notice. The skins are still red when made into a salad. You don't have to cook red potatoes any differently than regular baking potatoes.
You can try adding a little vinegar to the water.
Eventhough they will be cooked...they will still keep somewhat of a red color.


Slightly lighter, but still red.
You go to the store and buy ';new potatoes'; they are small and have red skins on them and then boil them for about 15-20 min. and the skins will still be intact and red.
When you are boiling the potatoes, do not submerge it in a cold water bath right after. Let it cool down on its own. When you submerge the potatoes when they are still hot in cold water, the skin tends to shrink a bit and just fade away. Oh yeah, and when you're cooking them, add a bit of salt to the boiling water.
Some of the red will still be left even when boiled and made into potato salad.. U may want to try red food coloring for a really really red tint.. J/K
jus use the neck part, thats always red, if that dont work ask Larry
Add 1 tsp. of white vinegar to the water to fix the color, just like an Easter egg.