3 Potato Salads

You need to choose your potatoes carefully for salads. The first two salads here use waxy new potatoes such as the ubiquitous Charlottes, my beloved Rattes, also known as Belle de Fontenay, Pink Fir Apples, Jersey Royals or small Nicola potatoes from Cyprus. The third can be made with any large potato apart from those suitable for baking (King Edward and the like), which will collapse when boiling. By all means peel them after boiling, when still warm, but I can never really see that the effort is justified.