On Mon, 3 Jul 2017 19:47:36 +0100, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Mon, 3 Jul 2017 11:03:40 -0700 (PDT), ImStillMags
> wrote:
>
>>On Sunday, July 2, 2017 at 4:39:54 PM UTC-7, U.S. Janet B. wrote:
>>> this was a topic here some years ago and I was surprised how many
>>> people do use russets. (found out that's how my mother-in-law makes
>>> hers) I had never heard of such a thing.
>>> Janet US
>>
>>there are a myriad of potato salad recipes and lots of different kinds of
>>potatoes are used. who cares which one you use. If you like your
>>version......great. Use the potato you like.
>>
>>Why does everyone think that their way is the only way.
>
>Did I say that my way was the only way? I posted this innocuous topic
>to try to get posters back to food and away from vitriol. Give it a
>rest and give us one of your potato salad recipes.
>Janet US
>
>==
>
>Sounds good to me I use Charlotte new potatoes)

I use potatoes like that if the small red ones don't look good. I
think here they might be called Yukon Gold. (The reason I am not sure
is years ago I used to grow potatoes just about the time that all
kinds of potato varieties were being made available.) I just don't
recall that Yukon Gold was classified as a waxy potato. It looks like
your Charlotte new potatoes are strictly a waxy potato. Or, are they
promoted as an all purpose potato? Baking, mashing, salad, etc?
Janet US