I started poaching the eggs I use in potato salad. Just heat up my big chicken fryer with water (I do add the bit of vinegar), crack a bunch of eggs in it, cover and let sit. No peeling! Can also do in the oven, but I usually do range top. I have the clear pan lids where I can see how things are going.
And I love potatoes, I am going to try some experiments with them to see how they affect my blood glucose nowadays. I think I can probably handle a potato every now and then...