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

I like the waxy texture of redskin potatoes for potato salad.

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

What Andrea said, I agree with her choices completely.

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!

I use russets too but will use reds in a heartbeat. I also like yukons but they are usually for mashed.

Yukon Gold for my salad and mashed. I love the creamy texture and color, not to mention the flavor.

Maine is my favorite all purpose but hard to find.
I usually settle for whatever is on sale.
Special occasions call for Yukon Gold.

Currently I'm on a baby red bender. Little olive oil and salt 'n pepper. Love 'em.

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

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."

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.

Yukon Gold...or sometimes the baby red's for a nice cold potato salad!

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.

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.

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 like cooked ones on my plate next to my dinner meat

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.

Try it with some nice red or balsamic vinegar and some fresh chopped mint leaves!!! Delicious!

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.

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!

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.

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.

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!!!

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!!!

I have yet to meet a potato I did not like.

Greyghost, how's the potato project coming...have you made the salad yet? How did it turn out? Ingredients?

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.

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...

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.......

Russets for almost everything, but sometimes the tiny red ones for boiling and serving whole, and the small whites for doing salt potatoes.. otherwise good old russets. the family really dislikes the Yukons for some reason.

My favorite potato is the next one I eat.

The "Klondike" series of Idaho grown potatoes from Green Giant is in stores now.......a little expensive and worth every penny.

chewingthefat


My favorite potato is the next one I eat.

 
agreed
 

My all time favorite is the Russet. Good for potato salad and essential for that crispy potato cake that goes with the roast duck Mr. Hoffman keeps talking about.

lleechef


My all time favorite is the Russet. Good for potato salad and essential for that crispy potato cake that goes with the roast duck Mr. Hoffman keeps talking about.

Ah, the pommes Darphin. Magnificent! Absolutely the most wonderful potatoes I've ever had in my life.

I was in Prince Edward Island a few years ago and I noticed potato fields everywhere and they were blooming many different colors.  I am sure they were different varieties.  I sorta like the Klondike which I believe are yellow and buttery?.
 
Lisa is correct about the Russets although I have seen the interchanged with the Idaho,s perhaps mistakenly but advertised and sold the same way?
 
Paul E. Smith
Knoxville, TN 

My favorites are Round or Oblong!

I love when threads come back.
 
My wife is the potato salad maker in our house, and it's usually red potatoes for that (with the skin on). It's also our favorite baked potato. 
 
That being said, I've noticed a decided decline in the past 6 months or so in the quality of red potatoes here in NJ (or wherever they actually come from), along with a jump in price to the point where they are no longer really worth it. 
 
Anybody else noticed that?

Sundancer7


  ........  I sorta like the Klondike which I believe are yellow and buttery?. ......
Paul E. Smith
Knoxville, TN 

 
According the the package, the Klondikes are trade names for several different potatoes. I've had the medium sized oblong, which are red ones with the yellow flesh, and the red fingerlings. I bought but have not yet eaten the yellow fingerlings. Most have been from Idaho, but I note that my most recent purchase is from Washington state.     To make it more confusing, the common variety "Yukon Gold" is sold by many, while "Klondike Rose", for example, is a Green Giant trade name.

I will never ever be able to again have my favorite potato.  My favorite came from my grandfather's garden.  He planted what was called "Irish potato".  I have never seen such pure white, dense, silky potatoes.  Every year he saved some potatoes for next year.  He would spread them out on the floor of the barn along with onions from the garden.