Use any kind of potato you like, but make sure it is of good quality. Red potatoes are a good choice, as they are not as dry as white potatoes, and they are a bit sweet. Also, the “gold” (yellow pulp) potatoes are good, for the same reasons. 

Boil your selected potatoes whole, in the skin. Make very sure they are clean. A vegetable brush does a very good job getting into the “eyes” of the potato, so dirt cannot hide there. Take out any roots beginning to sprout. Do not be afraid of fixing too much. Potato salad is one of those foods that will keep for days.

When your potatoes are cooked through, drain off the water and cool. If time is of the essence, fill the potato pot with cold water from the tap and let them sit until they can be handled.

Use a hand-held grater, and press the flat part (long part) of the potato against it. Grate slowly until you get the feel of it. The peelings can stay on the potato. When the salad is made, it does not show much, if at all.

Grate up all the potatoes this way. It goes fast. You will find most of the peeling is left in your hand. Throw it away. 

Mix in any combination of chopped celery, green onions, green olives, black olives, shredded cheese, bacon bits, chives, green pepper or hard boiled eggs. Mix in the mayonnaise, and a touch of mustard or a tablespoon of vinegar until your taste tells you it’s perfect. Salt and pepper can be added. This method makes a creamier, less chunky potato salad.

This method can get you and your bowl of potato salad out the door in about an hour. If you cook the potatoes and the eggs the night before and put them in the refrigerator, the salad will be cooler for serving.