Since I like to do prep work, I peel my potatoes. I do like them with for baked potatoes. Peeling them for salad is so easy. I watched Jacques Pepin the other day. He boiled them with the skins. Then when it came to removing the skins he scraped them off instead of pulling the skins off. So I tried his method. Takes too long. It is much easier to pull off the peeling when the tater is warm. Cold, you do have to peel them. I leave the skins on for nutritional reasons.
And please, do not send me a baked tater that has been baked and wrapped in foil. All you are doing is steaming it, not baking it. I like my baked skin a little on the crisp side. So I rub my taters in olive oil for the flavor. I do eat the skins when baked. Otherwise, please peel them. Don't send me mashed with the skins on. Very unappealing to the eye. The skin makes them look dirty.
Since I have been cooking for so long, I can peel almost anything in one long unbroken strip. And since I got my serrated peeler, I can guarantee it.