Put the potatoes, 8 cups of water and the salt in a large pan. Cover and bring to a boil over high heat, then reduce the heat t medium and simmer until the potatoes are fork-tender, about 30 minutes. (Mine only took 5 minutes because the potatoes were itty bitty).

Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of salt crystallizes.

Meanwhile, put the butter in a microwaveable-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.