Russets versus reds: what’s the difference? Starchier and thicker skinned, russet potatoes work well in baked, mashed or fried dishes. New reds, on the other hand, have less starch and paper-thin skin—making them perfect for boiling, steaming or grilling. Try this easy-to-make red potato salad for your next picnic or party. Spuds are boiled and quartered, then tossed with good-for-you Greek yogurt, crunchy celery and fresh herbs.
Tagged: potato salad
Potato salad – it’s the preferred side dish of backyard barbeques, potlucks and warm-weather celebrations. But instead of the old egg-mayo-potato combination, why not change things up by bringing this sweet, spicy and flavorful creation to your next get-together? Your friends and family are guaranteed to love it!
To create a festive dish in honor of the 4th of July, try using red, white and blue potatoes! Potatoes are good for you and have among the highest nutritional values in the produce department. At about 25 cents per serving, a medium potato (5.3 oz), eaten with its skin on, has just 110 calories. Potatoes are naturally fat and sodium-free and contain many of the nutrients that are recommended as part of a healthy diet.
Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any variety of potato that is harvested before reaching maturity. Round and long white potatoes are medium in starch level with a creamy texture. Blue/purple potatoes originated in South America. They have a subtle, nutty flavor and flesh ranging from dark blue or lavender to white.
Combine blue potatoes with whites and reds in my recipe for Patriotic Potato Salad to make all three colors “pop” for your July 4th celebration!
Patriotic Potato Salad Read more →
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