Preparation:
Bring approx. 2 quarts water (or enough to cover potatoes) to a boil. When water is boiling, stir in salt until salt dissolves. Add potatoes. Return to a boil and boil approximately 20 minutes, or until potatoes are soft. (Red skinned potatoes may take slightly longer.) Drain potatoes in a colander, but do not rinse. Allow potatoes to dry a few minutes. The salt will form a crust on the potato skins. Serve hot, with butter (melted for dipping) or mashing into individual servings.
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