Good boiling potato?

I'm looking for a variety of potato that will stay together and remain slightly firm after being peeled, boiled, sliced about 1/4" to 1/2" thick, and grilled.  Any suggestions?  Thanks!
 
Brad

From The Cook's Thesaurus: ( http://www.foodsubs.com/Potatoes.html )
 
"boiling potato = waxy potato = low-starch potato   Notes:   Potatoes in this category hold their shape after cooking, so they're great for making potato salads and scalloped potatoes.  They're not good for mashing, baking, or making fries.  Types of boiling potatoes are new potatoes, fingerling potatoes, round white potatoes, and round red potatoes."

Brad what are you looking to do, just fried potatoes?

I'm doing some experimenting.  That's all I can say right now, in case my idea becomes wildly successful and makes me a gazillionaire.
 
Oh, and by "grilled" I mean "grilled on a grate over a charcoal fire".
 
Brad

Yukon golds are pretty waxy.

Baby reds; the smaller the better.

Adj.
 We use the Small Reds for just about everything these days.  I am a real fan of the "Salt Potato" as described by Billy up in Central N Y.  Boiling those cherry tomato-sized red potatoes in salt-water is great.  We also like to use the slightly larger Reds, cut in half, nuked then oven roasted or fried to crisp the cut side and served the same way as the smaller boiled version. During the winter we may use some of the bigger 'Baker's", but in the warm weather these are at the top of our Potato list.

Anybody ever try the Yukon's?  I use them pretty often and I prefer the buttery taste and how they hold together.  They are smaller but very good.
 
Paul E. Smith
Knoxville, TN

I've noticed that the small red  creamers are becoming very, very popular in stores as well as the fingerling potatoes.  I bought a bag of red, white(yukon), and blue potatoes last week, they were no bigger than a ping pong ball.  Although pricey to me($3.99 for 2 lbs)they are delicious.

I have tried the salt potato recipe several times since it was posted.  Simple yet delicious. 

Nothing like a pile of creamy, buttery salt potatoes next to... well, anything you'd have at a cookout. I live and work about a mile from where they were "invented", so I can walk into almost any store and buy a "kit", potatoes and salt already measured out and bagged up.
 
I've been using "butter potatoes" lately, great for mashed, and doubly good for homefries.

Since I've seen them I love the Yukon Golds for the past several years.
They stay together well, look beautiful and taste terrific.

I use the Yukons to make potato soup.