Your Favorite Potato?

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Jimeats
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2008/07/13 07:28:10 (permalink)

Your Favorite Potato?

I currently have 4 different type potatos on hand, red bliss, new from Fla. Youkon Gold, and Idaho bakers.
They all have different applications as you know.
My favorite for a potato salad is Maine all purpose but unfortunately
not available at this time of year.
What is your favorite spud for potato salad? Chow Jim
#1

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    RubyRose
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    RE: Your Favorite Potato? 2008/07/13 07:59:56 (permalink)
    I like the waxy texture of redskin potatoes for potato salad.
    #2
    AndreaB
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    RE: Your Favorite Potato? 2008/07/13 08:29:48 (permalink)
    I like the Yukon Gold for a warm potato salad made with mustard, and the redskin potato for a cold potato salad made with mayo.

    Andrea
    #3
    GNeedles59
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    RE: Your Favorite Potato? 2008/07/14 13:26:40 (permalink)
    What Andrea said, I agree with her choices completely.

    #4
    Foodbme
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    RE: Your Favorite Potato? 2008/07/14 14:31:14 (permalink)
    My Bride is the "Queen of Potato Salad". She uses Russets for both hot or cold Potato Salad. We had her Hot German version last night.Delicious!
    #5
    Rusty246
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    RE: Your Favorite Potato? 2008/07/14 14:36:31 (permalink)
    I use russets too but will use reds in a heartbeat. I also like yukons but they are usually for mashed.
    #6
    roossy90
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    RE: Your Favorite Potato? 2008/07/14 15:31:30 (permalink)
    Yukon Gold for my salad and mashed. I love the creamy texture and color, not to mention the flavor.
    #7
    fabulousoyster
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    RE: Your Favorite Potato? 2008/07/14 16:23:12 (permalink)
    Maine is my favorite all purpose but hard to find.
    I usually settle for whatever is on sale.
    Special occasions call for Yukon Gold.
    #8
    WarToad
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    RE: Your Favorite Potato? 2008/07/14 16:37:47 (permalink)
    Currently I'm on a baby red bender. Little olive oil and salt 'n pepper. Love 'em.
    #9
    Sundancer7
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    RE: Your Favorite Potato? 2008/07/15 18:03:49 (permalink)
    I buy Yukon Gold for every thing. They may not be the best for all purpose but since I do not keep all potaotoes on hand, they work for me.

    Paul E. Smith
    Knoxville, TN
    #10
    Foodbme
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    RE: Your Favorite Potato? 2008/07/15 18:56:01 (permalink)
    From Allrecipes.com , My "Bible" for Recipes and food info:
    "Pick a Potato
    Don't overlook the most essential part of your potato salad: the potatoes themselves! While Russets are still by far the most commonly used variety of potato , consider mixing it up a little. There are several high-moisture varieties with a texture that many people refer to as 'waxy'. Among these varieties are Yellow Finns, Yukon Golds, and red potatoes. Their high moisture means that they have a more pleasant texture when they are cold, and their waxier flesh holds up better to chopping and to tossing with dressing than that of the drier, more mealy Russets. However, your salad will be outstanding no matter which variety you choose, as long as you cook the potatoes carefully."

    #11
    Greyghost
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    RE: Your Favorite Potato? 2008/07/15 19:34:03 (permalink)
    I go with Ruby Rose on this one. Unpeeled reds add a lot of color as well as flavor. As far as I am concerned baking potatoes have no business in potato salad. Russets, Idaho's and all potatoes meant for baking do not make a good potato salad. Listen to Ruby, she is right.
    #12
    leethebard
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    RE: Your Favorite Potato? 2008/07/15 20:41:46 (permalink)
    Yukon Gold...or sometimes the baby red's for a nice cold potato salad!
    #13
    Foodbme
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    RE: Your Favorite Potato? 2008/07/16 02:46:27 (permalink)
    quote:
    Originally posted by Greyghost

    I go with Ruby Rose on this one. Unpeeled reds add a lot of color as well as flavor. As far as I am concerned baking potatoes have no business in potato salad. Russets, Idaho's and all potatoes meant for baking do not make a good potato salad. Listen to Ruby, she is right.


    Russets work fine if you cook them with the skins on, don't overcook them and then let them cool before peeling.
    #14
    kozel
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    RE: Your Favorite Potato? 2008/07/16 05:47:38 (permalink)
    Years ago I was introduced to Green Mountain potatoes grown on the east end of Long Island. They are not easy to find any more but many years ago they were popular. I only know of 1 or 2 farms stand where I can find them now. They are not a pretty potato buy they have a great 'earthy' flavor when baked. I have no clue if they are grown anywhere else.
    #15
    tmiles
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    RE: Your Favorite Potato? 2008/07/16 14:07:16 (permalink)
    quote:
    Originally posted by kozel

    Years ago I was introduced to Green Mountain potatoes grown on the east end of Long Island. They are not easy to find any more but many years ago they were popular. I only know of 1 or 2 farms stand where I can find them now. They are not a pretty potato buy they have a great 'earthy' flavor when baked. I have no clue if they are grown anywhere else.


    Green Mountain seed potatoes have been hard to find, so I have not planted it in a few years. Some places try to pass off "Superior" (actually inferior) as "Green Mountain". Real Green Mountains, are, I agree, a treat.

    My favorite is "Pacific Rose" by Green Giant. I have not seen them in the store for a year or two. They were a small to mid size, oblong, red skinned, yellow fleshed variety.
    #16
    fattybomatty
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    RE: Your Favorite Potato? 2008/07/16 14:32:59 (permalink)
    I like cooked ones on my plate next to my dinner meat
    #17
    Greyghost
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    RE: Your Favorite Potato? 2008/07/16 16:32:01 (permalink)
    This thread got me thinking, always a dangerous thing, but I am thinking of making a potato salad with three different types of potato. I am sure it has been done before, but I want to make it an American theme salad...red, white and blue potatoes for starters.

    I don't like a lot of mayo so I am thinking vegetable oil, maybe corn oil in keeping with the American theme, but I doubt that would be the best culinary choice. As you can see, I am still mulling over the idea in my head where wheels are turning and smoke is coming out of my ears, but by the weekend I think I will have it thought out.

    Has anyone had or made such a salad? Ideas are welcome.
    #18
    leethebard
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    RE: Your Favorite Potato? 2008/07/16 16:34:07 (permalink)
    Try it with some nice red or balsamic vinegar and some fresh chopped mint leaves!!! Delicious!
    #19
    Rusty246
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    RE: Your Favorite Potato? 2008/07/16 16:36:59 (permalink)
    I made red, white and blue potato salad last July 4th, our agriculture club here on campus was selling the potatoes all 3 colors in one bag for $3. I'm a mayo person so I used that with a squirt of mustard, red onions, a little celery, etc. It was fun. I never peel any of my potatoes for salad, just scrub em' first.
    #20
    Greyghost
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    RE: Your Favorite Potato? 2008/07/16 16:47:06 (permalink)
    It sounds good Lee, but balsamic would be out, because I am trying to keep to native American or at least new world products. Limiting, for sure but that's why it is a challenge.

    Rusty, I love celery, but that's out because it is an old world vegetable and not a new world one. I want every single addition to the salad to be a new world product...I'm thinking hot peppers, tomatoes etc.

    I told you thinking about recipes can be a dangerous thing!
    #21
    Foodbme
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    RE: Your Favorite Potato? 2008/07/16 17:05:35 (permalink)
    quote:
    Originally posted by Greyghost

    It sounds good Lee, but balsamic would be out, because I am trying to keep to native American or at least new world products. Limiting, for sure but that's why it is a challenge.

    Rusty, I love celery, but that's out because it is an old world vegetable and not a new world one. I want every single addition to the salad to be a new world product...I'm thinking hot peppers, tomatoes etc.

    I told you thinking about recipes can be a dangerous thing!


    The birthplace of the "Irish" white potato that we eat today is in the Andean Mountains of South America, at heights of 4,000 to 6,000 feet. The potato was cultivated more than 6,000 years ago near Titicaca Lake, on the border between Perú and Bolivia, where the greatest diversity of wild species can be found. The Aymara Indians developed over two hundred varieties on the Titicaca Plateau at elevations above 10,000 feet.
    #22
    Greyghost
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    RE: Your Favorite Potato? 2008/07/16 17:34:55 (permalink)
    Foodbme,

    That's why it is more of a New World project rather than a strictly North American project. If I lost my potatoes the project would be pointless. I have never worked with the blues before, but my understanding is they are the direct ancestor of the original potato, first cultivated in Peru. Looking forward to working with them.

    I have never been one to wrap myself in the American flag and profess my patriotism endlessly...that's what politicians do and I am not in that category. I just like cooking and I like history...a dangerous combination at times.
    #23
    Foodbme
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    RE: Your Favorite Potato? 2008/07/17 00:47:10 (permalink)
    quote:
    Originally posted by Greyghost

    Foodbme,

    That's why it is more of a New World project rather than a strictly North American project. If I lost my potatoes the project would be pointless. I have never worked with the blues before, but my understanding is they are the direct ancestor of the original potato, first cultivated in Peru. Looking forward to working with them.

    I just like cooking and I like history...a dangerous combination at times.


    Au Contraire my fine Grey Ghost! It's a WONDERFUL combination. Just think of the Hundreds, if not THOUSANDS of posts on this web site that harken back to the foods & recipes from years gone by an how they are remembered with reverance,joy and delight. Be proud of our food heritage and help keep it alive!!!
    #24
    leethebard
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    RE: Your Favorite Potato? 2008/07/17 08:42:40 (permalink)
    Greyghost,
    This is a fascinating project....limiting to say the least, but fascinating>>>I'm thinking hard on this one...keep us up to date on the progress of your recipe!!!
    #25
    Earl of Sandwich
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    RE: Your Favorite Potato? 2008/11/09 06:55:11 (permalink)
    I have yet to meet a potato I did not like.
    #26
    leethebard
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    RE: Your Favorite Potato? 2008/11/09 07:57:12 (permalink)
    Greyghost, how's the potato project coming...have you made the salad yet? How did it turn out? Ingredients?
    #27
    tmiles
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    RE: Your Favorite Potato? 2009/01/20 16:27:48 (permalink)
    tmiles

    [id=quote font="arial, helvetica"]quote: Originally posted by kozel

    Years ago I was introduced to Green Mountain potatoes grown on the east end of Long Island. They are not easy to find any more but many years ago they were popular. I only know of 1 or 2 farms stand where I can find them now. They are not a pretty potato buy they have a great 'earthy' flavor when baked. I have no clue if they are grown anywhere else.



    Green Mountain seed potatoes have been hard to find, so I have not planted it in a few years. Some places try to pass off "Superior" (actually inferior) as "Green Mountain". Real Green Mountains, are, I agree, a treat.

    My favorite is "Pacific Rose" by Green Giant. I have not seen them in the store for a year or two. They were a small to mid size, oblong, red skinned, yellow fleshed variety.


    I have found a source for Green Mountain seed potato. Just google "Maine potato lady" and you will find the web site for a Maine farm that sells many kinds of spuds, including Green Mountain. I have ordered some.
    #28
    ann peeples
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    RE: Your Favorite Potato? 2009/01/20 17:10:36 (permalink)
    I really like the versatility of the red skinned potato whe I make salad, or when I grill them in foil with butter and Lipton onion soup mix.Other wise Yukon Gold make great mashed...
    #29
    tmiles
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    RE: Your Favorite Potato? 2011/12/14 15:08:39 (permalink)
    It has been 6 years, but I thought that I would bring this back. It is interesting to me that some spuds are sooooo much better, but folks will not pay for them.
     
    Six or so weeks ago a local store had really nice "Honey Crisp" apples at $3.99 a lb..........an awful price. I didn't pick up any at first as they were just getting put out. I went back perhaps 10 minutes later and they were gone.  Really nice potatoes on the other hand just don't move. People will pay an extra buck (per 5 lb bag) for the red skinned ones or the yellow ones, but thats it.
     
    I still run a small farm, and do ok with sweet corn, and tomatoes, but whenever I try some really nice spuds (Green Mountain, Bintje, Caribe, Mountain Blush, etc), I end up not selling them unless priced with the ordinary potatoes. My COST for growing them is over $2/lb, (due to the high cost of seed potatoes), so now I only grow the fancy ones for myself.
     
    For those who want a real treat, and who are willing to pay, several farms in Maine now ship (and price) fancy spuds, the same way Florida growers ship and price fancy oranges.  They could be an interesting Christmas gift for the gourmet cook who has everything.......
    #30
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