Potatoes, reviled during the low carb days of yore, are once again showing up on many American plates.
Labor Day means potato salad, and potato salad means boiling potatoes. I just read in the Berkeley Wellness Letter that you should boil your potatoes unpeeled and whole, which is easy to do if you buy the small red-skinned variety. Potatoes are a great source of potassium, especially the skin, which is why you should always eat the skin. But when cut for boiling, potatoes lose 50 percent of this valuable mineral as it leaches out into the water.
Save the potassium — boil your potatoes whole.
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On the rare occasion I make potato salad, I leave the skin on and steam the potatoes. You end up with more potato and less of it is boiled off.