For an easy way to make potato salad without having to peel and cube the potatoes, place whole scrubbed potatoes, in their skins, in a Dutch oven, and cover with water. Bring to a boil, cover, and cook about 30 minutes or until the potatoes are tender.
Drain the potatoes, and set them aside for about an hour until they’re cool enough to handle, but still warm. Hold potatoes, one at a time, in a clean dish towel, and gently squeeze until the potato breaks into pieces. They’ll have a creamy consistency similar to that of smashed potatoes.
Once you have squeezed all of the potatoes into the bowl, stir in the other ingredients that are specified in your potato salad recipe.