alzelt wrote:
>
>
> Peter Aitken wrote:
>
>> There are significant differences between types of potatoes. If you
>> make potato salad from bakers (russets) you'll end up with an
>> unappealing mess that is more mayo-flavored mashed potatoes than
>> potato salad. Red bliss give much better results being firmer and
>> giving you chunks of potato that stay whole when mixed with the
>> other ingredients. Yukon gold are not as firm but have a nice
>> flavor.
>>
>>
> I would have agree with you 100% until I received the Latest "Cooks
> Illustrated." Lo and behold, they argue for the lowly russet. Go
> figure (or read the article).


So a CI article that contradicts your personal experience is enough to
change your mind? That's interesting.

Best regards,
Bob