Name: Creamy Red Potato Salad with Fresh Herbs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: Potato Dishes
Ingredients: 3 pounds red potatoes (washed, dried and cut into quarters); 3/4 cup mayonnaise; 3/4 cup plain Greek yoghurt; 1 medium shallot (outer skin removed and finely chopped); 3 tsp Dijon mustard; 1/2 cup fresh dill; 1/2 cup fresh parsley; Salt & pepper to taste

The potato probably features in many meals that we have. From fries and chips to crisps, soups and even potato salad, the perfect potato can feature in thousands of different meals. But how do we know which potato is right for the job? Here’s some tips on choosing the perfect potato.

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Do you know your potatoes?

The question of the perfect potato is a personal preference. Some people just like certain potatoes for particular jobs. And that’s cool. But there are solid reasons behind why some potatoes are perfect for some jobs and not quite so ideal for others. There are three basic categories of potato – starchy (also known as floury), waxy and the others, often known as all-purpose.

Starchy potatoes are ideal for baking and frying because the starch levels mean they go fluffy and absorbent when cooked. This means they absorb butter or oil, make a good mash but can be overworked and end up a sloppy mess. Examples:

Russet
Maris Piper
King Edward
Jewel Yam
Japanese Sweet Potato
Hannah Sweet Potato

Waxy potatoes are, well, waxier in their texture. This means they are smoother and tend to hold their shape better when they are cooked. This makes them the perfect potato for dishes such as stews, scalloped potatoes and potato salad as they retain their shape when boiled or roasted. Examples:

Charlotte
Anya
Jersey Royal
Rose Finn apple
Russian Banana
Red thumb
French Fingerling
LaRette
Austrian Crescent

All purpose potatoes are the middle ground. They will hold their shape somewhat and this makes them ideal for lots of different dishes. Examples:

Red gold
Purple Majesty
Norland Red
Yukon Gold
Kennebec
All Blue

Choosing a perfect potato by the dish

The other approach to choosing the perfect potato is to work by the dish and choose the right potato for it.

Mashed potato

The aim of mashed potatoes is to get a potato that once cooked will be fluffy and creamy with a smooth texture. That’s why waxy potatoes such as Yukon gold, white rose and red rose potatoes are a good bet. Keep away from the overly starchy ones as these will end up with a bity texture.

Potato salad

With potato salad, you want to mix the ingredients and the dressing with the potatoes keeping a good shape. If you are making a warm potato salad, then starchy potatoes are a good option. For cold salads, use a waxy potato that will keep its shape. Charlotte potatoes are a small sized potato ideal for cold salads.

Sauté potato

Sauté potato dishes usually use waxy potatoes such as Charlotte or Yukon Gold because they keep their shape well. Some all round potatoes such as Desiree will also work if you are a little gentle with them. Sweet potatoes can also work well for this kind of dish.

Baked potato

Baked potatoes should be crispy on the outside and fluffy on the inside. Starchy potatoes are best for these with the Russet potato being a good candidate. Some supermarkets even sell potatoes called jacket potatoes especially for the job. There are tons of fillings for baking potatoes and things you can add to these to make anything from a quick lunch to a full main meal.

French fries

Whether you call them French fries or chips, these are one of the most common ways sot eat potatoes. Highly starchy potatoes are best for this with Russet. Maris Piper, King Edward or Idaho potatoes being a good bet.

New potatoes

New or whole potatoes refers to the potatoes that are usually steamed or boiled and served with their skins on having been cleaned first. Jersey Royals are famous in the UK for this kind of dish and baby or mini new potatoes will also do well.

Potato tips

Regardless of the type of potato you choose for your dish, there are some general tips to keep your perfect potato in top condition.

Store potatoes in a well-ventilated place
Don’t put them in the fridge or other cold places as this turns the starch to sugar, makes for a sweet taste and discolours the potato
Don’t place them somewhere with very high temperatures such as beside large appliances or where they get too much sunlight
Use perforated plastic bags to extend their shelf life
Don’t wash before storing as this can create dampness, only wash when ready to use if necessary

If you see green on the skin of a potato, this is a build-up of a chemical call solanine. It is a natural reaction to too much light and makes the potato taste bitter. If eaten in large amounts, it can make you ill. If you spot greening cut away the section before cooking and eating. Sprouts of signs of the potato doing what it is designed to do – growing. Keeping them somewhere cool and dark will present this. If any sprouts do grow, cut them away before cooking.

Yield: 4 people

Creamy Red Potato Salad with Fresh Herbs

No Ratings

For best results, make this dish a day in advance so the flavors have a chance to fully mingle.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

3 pounds red potatoes (washed, dried and cut into quarters)
3/4 cup mayonnaise
3/4 cup plain Greek yoghurt
1 medium shallot (outer skin removed and finely chopped)
3 tsp Dijon mustard
1/2 cup fresh dill
1/2 cup fresh parsley
Salt & pepper to taste

Instructions

Place cut potatoes in a large microwave-safe dish and add 2 T. water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.
In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad). Season with salt and pepper, to taste.
Cover and store in the refrigerator for up to 1-2 days.