hahabogus wrote:
>
> Damsel in dis Dress > wrote in
> :
>
> > On Fri, 06 Mar 2009 18:29:00 -0800, Lin >
> > wrote:
> >
> >>Carol wrote:
> >>
> >>> 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.
> >>
> >>Having done it both ways, I like the texture of the potatoes when
> >>quartered and boiled in heavily salted water with the skins on. After
> >>they have cooled adequately, the skins come right off and then I chunk
> >>the quarters up into sizes I like.
> >>
> >>I don't know why I like them better done this way (and your way is
> >>great as well) but my family notices the difference when I peel, chop
> >>then boil.
> >>
> >>--Lin (too much emphasis on texture?)
> >
> > Who knows? I also use russets instead of reds, because of texture. We
> > like the softer potatoes. Diff'rent strokes.
> >
> > Carol
> >
>
> I use red spuds and perfer to bake them for potato salad the day before,
> That way you get a nice salad and some cheesey potato skin appetizers if
> you want.
>
> That is if I bother to remove the skins, leaving the skins on is an
> option you can pursue.
>
> Red gem spuds is what I grew up on and what I am used to. Other types
> taste off or wierd to me...well maybe yukons are ok-ishly close in taste.
> (Did I just invent a word?)

Oh, but loaded potato skins are so good!!!!! Especially the sour cream,
chives, butter, & bacon with melted cheese sorts They're especially
good if the skins are first deep-fried, then loaded and baked.

Sky


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