Be wary of any deli that serves fancy potato salad made with unpeeled potatoes.

Most people peel the potatoes first, but one reader from New Jersey said she puts in unpeeled potatoes.

During the 19th century, Irish salt miners would bring a bag of small, unpeeled, substandard potatoes to work each day.

Cut the unpeeled potatoes into quarters and put them in a saucepan.

When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices.

"Full of surprises," Joe mumbled, his mouth full of unpeeled new potato.

Place the unpeeled potatoes in a saucepan and cover with cold water.

Thick-cut, or beefsteak, British chips are occasionally made from unpeeled potatoes to enhance their flavor and nutritional value.

A bleak cauldron of unpeeled potatoes is served out, steaming, on delicate, gold-rimmed china.

As their name suggests, they are wedges of potatoes, often large and unpeeled, that are either baked or fried.