With company coming this weekend, I've been planning the menu for a few days now. I'm including a potato salad and want to make sure it turns out right. I've had a hard time mastering the texture and flavoring of since I don't make it very often.

First step: Master the art of boiling potatoes. It sounds so simple: potatoes, water, heat. But a good boiled potato must be firm yet fully cooked. Not crumbling or peeling.

Here's the first lesson...