I was taught to cook red potatoes in their skins and peel them when cooked for potato salad. Is this an absolute rule and if so, why?

  • Posted by: ATL
  • May 25, 2012
  • 9063 views
  • 4 Comments

4 Comments

Boiling the potatoes in their skins theoretically reduces sogginess - they don't soak up as much water. I'm not sure how true it is, though.
 
SeaJambon May 26, 2012
While I agree that the skin on ANY potato tastes good, it is more common to leave the skin on thin skinned potatoes like red potatoes than a thicker russet. Having said that, if you are going to take the skin off a thin skinned potato, it will peel off very easily and take just the peel if you do so after it is cooked (as opposed to using a peeler and getting a fair amount of potato with the skin). Instead of using a peeler, just cut a slit in the skin and peel it off by pulling (like peeling an orange).
 

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susan G. May 25, 2012
As long as the potato skin (any color) is thin, I do not peel. Tastes good to me.
 
nutcakes May 25, 2012
Same here.
 
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