Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine water and salt into a stock pot or kettle over high heat. Bring to a boil.
Cook potatoes in rapidly boiling salted water until just cooked through and tender, but still slightly al dente. Cook times may vary based on batch size. Taste for proper doneness.
Immediately transfer potatoes to a large ice bath to shock and stop cooking.
Once cooled, drain potatoes well until all excess water has been removed.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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