I know that boiling potatoes sounds like a routine kitchen task that everyone should be able to figure out without much thought. I'm fine when boiling potatoes for mashed, because it doesn't matter how they look when done (because you are going to smush them up). When making potato salad, though, I'd prefer to have the potatoes come out cooked through, but not lose their shape. The last couple of times I've made them, I've either overcooked them, or there's some trick I'm missing, because they end up falling apart (even when I carefully monitor them). I'm using waxy potatoes rather than russets for the potato salad, and I peel and cut them into uniform sizes (not too small, about in 2-3 inch pieces. Should I not peel them before cooking? Should I be cooking them in bigger pieces? Can you steam them rather than boil for better texture? Thanks for any tips!