On Fri, 06 Mar 2009 18:08:51 -0800, Lin >
wrote:

>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.

The sound isn't working on my computer, so all I could do was watch
the video. Shame that it works out that way.

>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.

I'm not a potato skin-slipper-offer, myself. When I make potato
salad, I peel, then cube the potatoes exactly as they'll be in the
salad. They cook very quickly when they're in small pieces, and I
don't have to mess with hot potatoes after they're cooked.

Carol

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