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Question about potatoes

Last post 08-08-2008 2:46 PM by anemoneme. 5 replies.
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  • 08-08-2008 12:53 PM

    Question about potatoes

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    What are the best potatoes for potato salad?  I've never been particular, usually just buy the Idaho russets but it seems I've heard Yukon Golds are better.  Any opinion and why?

     Thanks, 

    Steph

  • 08-08-2008 1:03 PM In reply to

    Re: Question about potatoes

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    Tips for Potato Salads

    Tips from TOH bonus sheets

    To cook potatoes for salads, scrub and wash potatoes; remove any eyes or sprouts. Place whole unpeeled potatoes in a large kettle. Cover with cold water; add 1 to 2 teaspoons salt for each quart of water. Cover and boil until fork tender yet firm. (Cooking times may vary with size and variety - small potatoes may cook in 15-minutes, while larger ones may need 30-minutes.) Drain potatoes; allow to cool. Use a paring knife to peel if desired. Slice or cut potatoes into chunks.

    Red potatoes are especially good for salads because they don't absorb excess dressing or break apart as easily as other varieties. And because of their skin, edible skin, they don't need to be peeled.

    "We do not inherit the land from our ancestors, we borrow it from our children." - Native American Proverb

  • 08-08-2008 1:34 PM In reply to

    Re: Question about potatoes

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    I like to use red potatos myself! Just scrub them really well, cut into whatever size that you like and boil until tender, but not falling apart. let cool and then add the rest of your ingredients.

    I think I can, I think I can, I think I can do it!!!! :)

  • 08-08-2008 2:17 PM In reply to

    Re: Question about potatoes

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    Yukon Gold or Reds, but never white potatoes of any kind. They just moosh up.  Yuck.

  • 08-08-2008 2:40 PM In reply to

    Re: Question about potatoes

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    I use red only but always peel mine. My family doesn't care for the skins on..I cook, cool and dice before adding any salad dressing. Like PSG..I never use white..too mushy.

  • 08-08-2008 2:46 PM In reply to

    Re: Question about potatoes

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    RE: what type of potatoes are best for potato salad

    Redraspberrygirl

    Best for baking: russet potato


    Best for potato salads, gratins, and scalloped potatoes: Yellow Finn potato, new potato, red-skinned potato, white round potato, and purple potato

    Best for mashing: russet potato, Yukon gold potato, Caribe potato, and purple potato

    Best for soups and chowders: Yukon gold potato, Yellow Finn potato, red-skinned potato, white round potato, and purple potato


    Best for pan-frying: red-skinned potatoes, white round potatoes, new potatoes, and fingerling potatoes


    Best for French fries: russet potato, purple potato, Bintje potato


    Best for purees: fingerling potatoes


    Best for roasting: new potatoes, Bintje potatoes


    Best for steaming: new potatoes, Yukon gold potatoes


    Best for potato pancakes: russet potato, Yukon Gold potato
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