Submerge the peeled potatoes completely in cold water
Keep them refrigerated if storing for more than a short time
Add a little lemon juice or vinegar to the water
Use salted water if the potatoes will be cooked soon
Cover the container tightly to limit air exposure
Peel them as close to cooking time as possible
Change the water if storing for several hours
Blanch the potatoes briefly before longer storage
Dry them only right before cooking if they must be drained