Carol wrote:

> My mom always did it that way when she made potato salad. She did the
> eggs and potatoes in the same water. The skins just slipped off. But
> you still had to dig the eyes out.

I do the same thing as your mom when making potato salad, but I quarter
the potatoes so that they have cooked evenly throughout. Whole potatoes
cooked for the amount of time Dawn Wells indicated left me with a potato
that was somewhat cooked to about 1/2" in, then solid the rest of the
way. I ended up having to cook them more after the not-so-easy peeling.

What I realized was that the potato you start with has to be near
perfect, no eyes or blemishes, because those are the points that the
skin starts sloughing (in addition to the scoring of the tater). I ended
up using my bird beak knife to clean the rest of the peel off.

I might as well have peeled and boiled as I normally would have after
trying that experiment.

--Lin