This summer I started using "Caribe" (pronounce ca-ree-bay) purple skinned white fleshed spuds. Because they mature so early, you can make the salad with "new" potatoes for most of the summer. Caribe is hard to find except at farmers markets, or by mail order, but it is worth seeking out.
My daughter disagrees, but I like to add a bullion cube to the water when cooking the potatoes. Most of the flavor drains away when the spuds are rinsed in cold water, but I like the hint left behind.
post edited by tmiles - 2009/09/11 12:42:34