Growing up in Texas, we had potato salad all year around. I don’t know if it is because the colder months stay around longer in Kansas or what, but it seems it is more of a summer online cuisine in our household now. My mom made the best potato salad ever and always included boiled eggs, sweet red onions, and a bit of mustard in her creation. I try to stay near to her recipe, however I leave my potatoes in larger chunks than she did.
One thing that Mom didn’t teach me was how to prepare the potatoes for the salad. Maybe it is that I didn’t pay attention to those huge potatoes until it came to the mixing, but in my younger days, I always thought you were supposed to peel the potatoes before boiling them. I don’t remember who it was that explained to me you to boil them with the skins on, so that the skins peel away on their own, but I was very thankful for the advice. It made potato salad so much easier.
Today I recieved an email from DH’s (our) niece that included a link to a youtube with Dawn Wells from Gilligan’s Island with instructions of how to peel an Idaho potato. Because of the warnings against opening videos on Facebook, I decided to not open the link from the email and to independently search with keywords in another tab from the YouTube sit and there it was. Mary Ann showing us the most efficient manner for peeling those potatoes. Well, I was so excited to learn one more simple trick to use just prior to the boiling…that I knew I had to share it here. I am sad that I did not learn of this trick in my earlier years of cooking, rather than finding out when I am 50…BUT-I am sincerely looking forward to giving this a try.
Hope you enjoy the video….
This one is going to be filed under “For Dummies Like Me!”














