Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I usually use the Yukon Gold for it's "buttery" taste.
But, one has to be careful not to overcook them, since they tend to "fall apart", since they are so soft.
But, any potato will do, IMHO.
What type of potato salad? I know people make it differently. We prefer small new potatoes, or Yukon gold potatoes. I've tried red potatoes, but it didn't have quite as good a flavor as the new or gold potatoes. We do not mash them, or add eggs to the salad, and we leave the skin on the potatoes, just cutting them in small chunks, or in half or whole if they are the tiny new potatoes.
We like reds. I discovered a new, delicious twist to it. You thickly slice and then home fry them in a skillet. Gives the salad a real "toasty" flavor that's tough to beat!
Something thin skinned...like a red/new/yukon works best. They tend to hold up to the mayo glop better because they are less starchy.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
