Cut potatoes into even 1-inch cubes to ensure even cooking and prevent mushy or underdone pieces., Add salt to the cooking water to flavor potatoes internally., Cook potatoes just until firm-tender to maintain texture in salad., If not dressing potatoes immediately, rinse with cold water or use an ice bath to stop cooking., Drain potatoes thoroughly to avoid watery salad., Vinegar added to warm potatoes enhances flavor absorption., Fold dressing gently to preserve potato texture and prevent a gluey salad., Soak chopped raw onions in cold water for 10 minutes and drain to reduce sharpness, if desired., Chill potato salad for at least 1 hour before serving to meld flavors., Keep potato salad refrigerated and discard if left out over 2 hours (1 hour if above 90°F)., Variations include adding fresh herbs (dill, parsley, chives), cooked bacon, using dill pickle relish, substituting Dijon mustard, using red potatoes with skins on, lightening the dressing with Greek yogurt or sour cream, and adding heat with jalapeños or cayenne pepper.