I couldn't pass them by in the produce department of my Wegman's store so I paid $6 for a 3 pound prepackaged bag of Melissa's Dutch Yellow Peewee Idaho Potatoes. They are about twice the size of a robin's eggs or a marble and in beautiful condition. My first use of them is going to be as salt potatoes. I have never made my own salt potatoes and I am curious to know how much salt can actually be absorbed during cooking. I don't want to over cook them and I am sure they will be done in only a few minutes. I understand the strength of the salted cooking water will be a factor. I like my food fairly salty and I am asking this question only out of curiosity. I'm sure there is probably a potato-to-salt/water formula. I recall my mother telling me that if I over salted a sauce I should add a few potatoes because they "draw" in salt. If I let them soak in the salt water for a period prior to cooking can I expect them to be more salty that if they weren't soaked?