I love potato salad, but hate it when the potatoes are not peeled. But then, I dislike unpeeled potatoes in any application.
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No baked potato for you?
I eat the inside, but leave the skin….can’t stand the texture.
I’ve never attempted to make a potato salad. Most of my experience with it has been at picnics/bbqs and other gatherings, or the occasional bit you might get in a Korean or Japanese restaurant. They range from not bad to meh, but I’ve never liked it enough to be inspired to make my own version.
But it unlocked a memory of my mom and her lobster-potato salad. My mom only cooked home-style southern Chinese food, so I have no idea where she ever picked up how to make this salad. For her, it was lobster salad - the potatoes were just there as filler. Mayo based, a little big of hard boiled eggs and some celery. In all honesty, it’s ok but it really was a vehicle for the lobster. 
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Agreed, but I steam rather than boil. Steamed spuds have more flavor, use less water and energy, and you aren’t pouring nutrients down the drain. They can be peeled before or after steaming. If the former, first run a knife through the skin at the “equator”. During steaming, the skin will loosen and when cooled enough to handle, pop right off.
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Herbed with Dijon, red wine vinegar, capers, anchovy, red potatoes, green beans, and pink-eyed beans. Big fan.
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That looks heavenly!
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