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?)

--

The beet goes on -Alan