Freshly ground black pepper
Fill a 4-quart or larger pot halfway with water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook until the potatoes can be easily pierced with a fork, 15 to 20 minutes. Drain the potatoes and return them to the pot.
Use a fork to pull a hot potato out of the pot, and slice it into quarters. Repeat with the rest of the potatoes, adding them to a large bowl as you cut them up.
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