1 (12 ounce) package cooked, cubed potatoes and potatoes
1/4 cup honey
3 tablespoons lemon juice
1/4 cup ketchup
2 teaspoons Worcestershire sauce
Line a large bowl with aluminum foil. Place potatoes and potatoes in foil in large plastic bag. Coat well with lemon juice. Place in refrigerator, slightly chilled.
Peel potatoes and potato skins. Cut into 1 inch cubes. Reserve at least one piece of skin for garnish. Peel skins and cut in half.
Rinse and dice potatoes. Salt peaches, lemon peaches, beets, cinnamon, grapes, onion and zucchini; set aside.
In a large bowl, combine mashed potatoes, honey, lemon juice, ketchup, Worcestershire sauce and reserved potato skin. Mix thoroughly until thoroughly blended. Pour mixture into large glass or metal bowl and toss to combine. Pour into large plastic bag. Chill in refrigerator.
Bring a large pot of salted water to a boil. Add potato mixture and toss over low heat until thoroughly heated. Cover pot and reduce heat to low. Cover and let simmer for 30 minutes, stirring occasionally. Stirring occasionally, bring mixture to a full boil; boil, reduce heat to low, and simmer for 20 minutes. Pour over salad.