Martha Stewart has a recipe for potato salad that I have adopted. I used to boil russet potatoes and peel and dice them once they cooled, but Stewart recommends taking the small waxier types like Klondike or Klondike Rose or the little red potatoes, and without peeling, simply wash then dice, and put in a steamer. They are easier to cut when they're raw, they cook fast, they're ready to go when they cool, and the peels make the salad pretty. It's easier, faster, and better for you.

I'm planning to plant my own potatoes this year. My neighbor up the street grows them and says they come out fine.

SRS