Potatoes are one of the key ingredients for vinaigrette, Olivier and other salads.
There are many recipes that suggest cutting the tubers into small cubes. At this point, a small problem arises - the potatoes fall apart.
This does not affect the taste of the dish, but it does not look as appetizing as one would like. Experienced cooks solve this problem with the help of one "secret ingredient".
What to add to potatoes when cooking
Many amateur cooks do not know what will happen if you add vinegar to a pot of potatoes. Thanks to this simple ingredient, the potatoes will not boil more than necessary and will hold their shape.
After adding vinegar, the potatoes are covered with a thin protective layer, thanks to which the tubers keep their shape even after cutting.
How to cook potatoes correctly
First, put a pot of water on the fire. When the liquid boils, add 1-2 tbsp. vinegar (9%) for every 2 liters of water. Then put the jacket potatoes in the pot and cook until done.
If you don’t want to add vinegar, there are two alternatives. The first is citric acid (1 teaspoon per 2 liters of water). The second is lemon slices (2 pieces per 2 liters of water).
