While I am thinking about it, we talked about different varieties making better potato salad....
Envol, has a "floury" texture... good for mashing and baking.
Santina, are "buttery and soft as silk"....good for most things...
Eva, Starchy texture good for baking, mashing, frying and homemade potato chips. Have some already that are over 1 lb each.... WOW....
Red Pontiac, good multi- purpose..... got some huge ones that I gave a couple to
@Mini....she can get a whole meal on a couple of them, and then lots of golf ball sized....only dug 3 hills so don't know if they all will have some lunkers and then lots of small ones
French fingerling... nice red skin with yellow flesh, large for fingerlings...
Austrian crescent.... yellow skin with yellow flesh... they are somewhat crescent shaped... some are knobby.... lots of little ones I pop into stews and such... supposed to be decent to use in potato salads too....
Got 2 varieties that I haven't dug yet that specifically mention being "waxy" which is supposed to be good for potato salad...
The fingerlings are VERY PROLIFIC...... as have been the few hills of pontiacs I have dug....
I am not a good one for actually doing these taste tests as to me, a potato is pretty much a potato... I mostly like them boiled with skins on, a little butter salt and pepper........ or mashed.... or baked..... or home fries..... or in a stew... well, he//, most anyway they can be fixed...