Best potatoes for Salad

[mrsstats]

What type of potatoes do you use for potatoe salad? I always use Long Island but is there something better?

 

[grinningghost]

I like red potatoes in salad.

 

[tiggersmom2]

Originally posted by grinningghost
I like red potatoes in salad.

Ditto!

 

[antkim]

RED!!

 

[dumboiu]

another vote for red!!!!

 

[oogieboogie]

Red potatoes.

This is Alton Brown's recipe:
2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

 

[monkeyboy]

Red aka New

 

[jimmalru80]

Can't beat red bliss potatoes.

 

[N.Bailey]

Another vote for "RED!"

 

[BedKnobbery2]

There was an interesting article in Cook's Illustrated just recently about this very topic! I myself have always prefered reds or gold yukon, but in the experiments for their potato salad, they showed that Russets were actually the best in terms of absorbing the flavors of the dressing (assuming you use a dressing that calls for vinegar or oil). They showed a photo of a section of red potato and a section of a russet that had both been marianated in vinegar with dye; the red showed no absorption, the russet showed spikes of color where it had taken in the vinegar. It was an interesting read. I've never used russets in potato salad, but might give them a shot after reading this article.

 

[Aurora63]

Definetly red potatoes

 

[N.Bailey]

Originally posted by BedKnobbery2
There was an interesting article in Cook's Illustrated just recently about this very topic! I myself have always prefered reds or gold yukon, but in the experiments for their potato salad, they showed that Russets were actually the best in terms of absorbing the flavors of the dressing (assuming you use a dressing that calls for vinegar or oil). They showed a photo of a section of red potato and a section of a russet that had both been marianated in vinegar with dye; the red showed no absorption, the russet showed spikes of color where it had taken in the vinegar. It was an interesting read. I've never used russets in potato salad, but might give them a shot after reading this article.

That's pretty interesting. I don't however use vinegar in my potato salad, do most people use vinegar?

 

[flrose]

I like the little red creamer potatoes. They are so tender and moist. Now you have me wanting some potato salad.

 

[oogieboogie]

Originally posted by N.Bailey
That's pretty interesting. I don't however use vinegar in my potato salad, do most people use vinegar?

Alton's recipe used vinegar. I made it one day and it was delish! That was the first time I'd ever used vinegar.

 

[BedKnobbery2]

N.B., lots of the recipes I've seen call for some oil and/or vinegar that you marinade the potatos in either overnight or as long as possible; you add the mayo just before serving. I think some just opt for a little onion and mayo for the dressing, though.

 

[N.Bailey]

Maybe I'm going to have to try the recipe posted once and see for myself.

 

[Randi]

Red potatoes, diced. Chopped sweet onion, Vidalia if available. Equal parts of mayo & sour cream. A little dill for flavor & color. Delish!