Potatoes for Salad

4 Yukon gold potatoes - cut into medium dice
2 Tbsp garlic lovers (or use any combo one Tbsp minced, powdered or granulated garlic)
1 Tbsp olive oil

I don't peel these potatoes to prepare them for boiling, but wash the potatoes well and then cut off the edges to create a square for beautiful looking potato pieces as these will be the highlight of your salads.  Try to use meticulous knife skills to create evenly cut potato pieces.  I start on one side of the potato and take of a thin slice to flatten the side, then turn the potato 90 degrees and slice off or flatten that side and continue to rotate the potato until four sides are sliced to flatten the potato and create a square (or rectangle).  Then slice off the ends and cut the potato into equal bite size segments.

Put the potatoes in water and rinse, then cover in a sauce pan by two inches and put on high heat to bring to a boil.  While waiting for the water to boil, add the garlic and the olive oil and then once boiling reduce heat to medium to cook through.  This should only take about 15 minutes.  Once they are cooked, check by sticking a fork or knife in them and they should come out clean, drain in a colander.  Cool and use in your salads.   Keeps about 2 to 3 days in the fridge.