Instructions: Make sure all the potatoes are the same size; if large and small potatoes are mixed together, they will cook unevenly. Or, if you must use mixed sizes, add the smaller potatoes to the pot later, so they dont overcook. Scrub the outside of the potato to remove grit and any small growths. Use the tip of a paring knife to cut out green spots or the "eyes." If potatoes are left unpeeled, it will be easy to remove the skin after boiling. If the potatoes are peeled first, place peeled potatoes in a bowl of cold water to prevent discoloration while peeling the rest. Potatoes should not be left in water more than two hours, however, or they may lose water-soluble nutrients. Put the potatoes in a large saucepan covered by at least 1 inch of salted water. Heat to a vigorous boil, reduce heat and boil uncovered at least 15 minutes, depending on the size of the potato.

Test for doneness by inserting a thin knife into the potato. It should slide in easily.

Purple potatoes: The color is the most interesting thing about these potatoes; the flavor can range from slightly sweet to nutty. Not all purple potatoes are colored through and through; some have purple skin and white interiors. The potatoes vary in starch content, which affects their texture; be sure to avoid overcooking if the potatoes are to be used in salads.

Fingerling potatoes: Short and knobby, these potatoes have become increasingly available in recent years, especially at farmers markets and natural food stores. The slightly waxy flesh of the potatoes, with names such as French and Russian Banana, may be white or yellow, covered by a thin skin that can be eaten.

New potatoes: These are any potatoes harvested before reaching maturity, but most often refer to small, round white and red potatoes with a medium starch content and white flesh. They hold their shape during cooking, making them ideal for salad. Long white potatoes, with a thin skin, also are good for salads.

Sweet potatoes: These potatoes add a nice flavor and pretty color to salads, but become mushy if overcooked. Boil them only until soft.

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