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Old 08-12-2009, 03:55 PM
 
Location: Indianapolis, IN
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Potato skins are soooo yummy! I leave them on whenever possible! (Except when I make potato salad.)
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Old 08-12-2009, 04:08 PM
 
Location: Finally made it to Florida and lovin' every minute!
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I was raised boiling them in their skins, then peeling them. I usually let the potatoes cool till I can handle them, then peel, cut and dress them. There have been times I've taken cold leftover potatoes and made the salad with them.
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Old 08-12-2009, 04:15 PM
 
Location: Florida (SW)
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Like you I prefer to boil them in their jackets and then peel and cut them, toss in the other ingredients and dress them while still warm I add any egg last and sometimes as the garnish (I guess so it can be removed by those who dont want any egg in their salad.

But if I am in a hurry , I peel the raw potatoes and cut and boil them.....but this more often than not results in mashed potato salad, as they tend to fall apart. (not that there's anything wrong with that).
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Old 08-12-2009, 04:19 PM
 
Location: Finally made it to Florida and lovin' every minute!
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My 1st MIL makes mashed potato salad. Never heard of it till I met her. I liked it. She also put cucumbers (among other things) in it.
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Old 08-13-2009, 07:30 AM
 
Location: On the East Coast
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I eat potatoes mostly with the skin on except when making mashed potatoes. Love my spuds.
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Old 08-13-2009, 11:15 AM
 
Location: Oregon
1,532 posts, read 2,291,823 times
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If I have a baked potato I will eat the skin, or if I make a red potato salad I will leave the skins on, but otherwise, for the most part, the skin comes off!!
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Old 08-13-2009, 11:22 AM
 
Location: In my skin
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I don't make potatoes much but I only use red when I do. I leave the skin on for both mashed and potato salad.
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Old 08-13-2009, 11:56 AM
 
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I always leave the skins on, unless they're too blemished to eat.

A potato has more sugar than a candy bar, so I figure if I'm going to be eating it I better add the vitamins and fiber that the peel provides as well. I rarely use russets though, my favorites are yukon golds.
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Old 08-13-2009, 12:44 PM
 
Location: Finally made it to Florida and lovin' every minute!
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Oh, Spiderbear...yukon golds make the best smashed 'taters and scalloped 'taters. Yum!
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Old 08-13-2009, 12:57 PM
 
Location: Somewhere over the rainbow in "OZ "
23,665 posts, read 22,004,356 times
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Next time you boil your potatoes.. Just before placing them in the pot score split "only" the skin around the girth of the potato... cook as you normally do. Use only a metal skewer to test when done... careful not to puncture near the score you made. Now carefully take them out of the pot... while hot with paper towel gently squeeze the ends the scored area should ripe open and the whole spud will fall on the plate... them you can mash and place back in the shells with chives ~ garlic ~ butter topped with some sharp cheese.. bakes 5-10 min under broiler till the cheese is toasted.
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