A bit more research

http://itotd.com/articles/521/water-freezing-and-boiling-myths/

• This point is a very true fact, when adding Salt. Salt which is the solute does raise the pure water’s boiling point and it also lowers the freezing point of water (which is why most homemade ice cream makers use rock salt). But the real question is whether this makes it take longer to get to the boiling point.
• Despite what you read in cookbooks, scientists claim that the amount of salt you’d typically add to a pot of boiling water is too small to make any meaningful difference in the boiling time or boiling point.

http://www.newton.dep.anl.gov/askasci/chem03/chem03336.html

• Adding salt to water will always raise the boiling point. This is the reason why many recipes call for the addition of a small amount of salt to boiling water. The salt causes the water to “cook” what’s in the water for example when cooking pasta

• The addition of salt does not only raise the boiling point of water but it also lowers the freezing point of water. Which is why in winter people put salt on their steps and walkways.

• Water under pressure will also have a higher boiling point temperature

http://www.physlink.com/education/askexperts/ae643.cfm

• In order for something to boil, enough energy has to be absorbed by it to cause large vibrations to magnify the kinetic energy of each molecule, to the point where they break away from forces that hold them together in the pure liquid.

• When a solid is dissolved into a liquid, the energy goes into each water molecule to a higher kinetic energy but also each salt molecule to a higher kinetic energy as well.

• The salt molecules need to be large, this takes away most of the water molecules.

• The density ends up needing more energy for the same amount of energy as the salt and it would lead to the boiling point of water.

• The salt molecules weigh down the water molecules.

http://www.ehow.com/about_4571070_salt-do-boiling-point-water.html

• Adding salt to water raises the boiling point of water as well as lowering the freezing point of water. 
• salt chemical ions take up some space and it makes fewer crashes amongst the water molecules as pure water would.
• More energy is required as well as higher temperature and salty water to start boiling.