How to cook red potatoes ... Onion sizes

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Dear Lynne: Thanks for reading my e-mail. My husband loves new red potato salad, as do I. With him being back and forth to Iraq and training in the Army I especially want my cooking to be good and wonderful so he has great thoughts of great food while he's away. Anyway, I was wondering if you have any tips on how to boil potatoes. I have a problem with undercooking them. I've failed at even just boiling them. How do you know they're at the right place without being mushy? Thanks! -- Jen in Tennessee.Dear Jen: A couple of things add up to get those potatoes cooked the way you want them. Start with small to medium-sized red skin potatoes. Large potatoes usually don't cook evenly because by the time the center is done, the outer part of the potato is overdone.Start the potatoes in cool water with a generous amount of salt (a tablespoon for every quart of water), do not peel them before cooking, and cook them in gently bubbling water that covers them completely. For 1-1/2-inch to 2-inch diameter potatoes, anticipate 8 to 9 minutes; larger potatoes take longer."Done" is when you pierce a potato with a small knife and it slides into the center of the potato with just a little resistance. Immediately drain the potatoes in a colander. I rinse them with cold water for a minute or two, then peel and dress the potatoes while they are warm so they absorb more dressing.No doubt you have a favorite recipe your husband loves, but when you want something different, see what you think of this potato dish.The bright color of this salad adds verve and flair to any menu, but is especially good with broiled steaks or chicken.POTATO SALAD WITH SAUTEED INDIAN SPICES4-6 servingsIndian Spice Saute:4 tablespoons cold pressed canola or other mild oil1 teaspoon whole mustard seeds (dark brown preferred)1 teaspoon whole caraway seed1/2 medium to large onion, minced1 large garlic clove, minced1/2 inch fresh ginger root, peeled and minced1/2 to 1 whole medium jalapeno chili, minced (optional)1/2 teaspoon each ground turmeric and ground cumin1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper The Potatoes:2 to 2-1/2 pounds small red skin potatoes, scrubbed2 tablespoons saltJuice of 1 large lime, or to tasteSalt and freshly ground black pepper to taste1 cup plain whole-milk yogurt (Don't substitute low-fat yogurt)Minced fresh coriander or mint (garnish)Save time by mincing all the flavorings together. Then heat oil in a 10-inch skillet over high heat. Stir in mustard and caraway seeds and cook until mustard seed begins to pop, about 1 minute. Reduce heat to low and add onion, garlic, ginger, chilies, turmeric, cumin, salt, and pepper and cook 3 to 5 minutes, or until highly fragrant (if mustard seeds continue to pop, cover the pan as the spices cook).. Remove from the heat and cover.Cook the unpeeled potatoes as directed above in water to cover with the 2 tablespoons of salt. Drain, run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Peel and cut into them into 1-inch pieces.Heat the spice mixture over medium high. As soon as it is hot, stir in the potatoes, and gentle stir until coated with spice mixture. Taste for seasoning and turn into a serving bowl. Squeeze lime over the potato, then fold in the yogurt. Store in the refrigerator for 3 to 24 hours before serving. Taste again for seasoning before setting out on the table.Dear Lynne: When a recipe calls for a large onion, how large is "large"? While we're at it, how big is a medium and small onion? -- Inquiring Minds Want to Know in TulsaDear Inquiring Minds: All of this is approximate, of course, but by my lights, a large onion is about 5 inches in diameter, a medium about 3-1/2 inches, and small about 2 inches. While we are at it, let's talk onion realities. White, red and yellow onions all can be strong flavored because color has little to do with taste. So called sweet onions (sweet because their sulfur content has been genetically reduced) will be labeled, as in Walla Walla, Maui, Vadalia, etc.Store onions in an open basket in a cool dark place. They need air circulating around them. You can reduce tears by chilling onions for a couple of hours before cutting. Another trick is to throw a towel over chopped onions if they have to wait to go into the pan. Otherwise, those fumes keep rising.(Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's weekly national show for people who love to eat. For more information, visit www.splendidtable.org or call 1-800-537-5252. For more stories visit scrippsnews.com)