Clueless AOL newbie Sheldon "Pussy" Katz wrote:

>>> why peel the potatoes at all?
>>
>> Sliced boiled unpeeled potatoes tend to have the peels come off and
>> provide
>> an unpleasant texture and a slightly bitter flavor.
>
> Um, not all potatoes have thick tough skins... new potatoes make fine
> salad unpeeled.

True, if they're not cut up at all, then the peels don't come off. I had
small red potatoes or Yukon Gold potatoes in mind when I wrote what I did; I
assumed that a small waxy potato was the kind of potato the recipe's
originator had in mind. If those potatoes are boiled and then sliced and
served as in the recipe, the peels will separate from the potatoes, and give
you unpleasant thin bitter clingy potato-skin bits in the final dish.
Tough-skinned potatoes like russets probably wouldn't work very well in this
recipe at all, but IMO those are the potatoes with the BEST tasting skin.

Bob