On Tue, 14 Dec 2010 12:25:45 -0500, Brooklyn1 wrote:

> Slice lengthwise. Then lay half spud cut side up and slice but not
> all the way through, flicking the blade slightly with each cut... most
> of the peel will remain attached at the 'spine' and easily picked off
> in one piece. Naturally regardless peeling prior to or after cooking
> the larger the spuds the easier the task. With hot potato salads I
> don't worry about removing every speck of peel.

Now this, I admit, you may be an expert. After all, peeling
potatoes was your career in the Navy.

-sw