Yes!!! Absolutely ~ I use white potato's or regulare brown ones ~ I make my Mother's potato salad

and it is just as good with the brown ones. My mother's potato salad is to die for ~ In fact made some last week. Her recipe calls for russets by the dissolve so I started to use the brown potato's and taste just as good

 
Yes!!! Absolutely ~ I use white potato's or regulare brown ones ~ I make my Mother's potato salad

and it is just as good with the brown ones. My mother's potato salad is to die for ~ In fact made some last week. Her recipe calls for russets by the dissolve so I started to use the brown potato's and taste just as good

 
I use russets for practically everything. I like the way the "melt" even in

potato salad. In Chowder they never get that hard texture even when frozen. Also as the edges melt they thicken the chowder just enough so other thickners are not necessary. Just personal taste, I guess

 
I've used both with different results. You really have to be careful not to overcook the

russets, but they always fall apart somewhat. Sometimes I like that.

 
re: russet potatoes.... does anyone else have problems with them practically 'dissolving'?

It seems when I use them for potato salad, or anything else, that even gentle stirring causes them to break up terribly. I love using them, and mashed potatoes are great, but with potato salads I usually stick with the baby reds.

 
Cheezz - i now do a combination for perfection!

I use russets because I like the soft/creaminess then I use reds - about 50/50. It's perfect. The russets mix with the dressing and just make it a perfect texture.

 
Me, too aajay, I love the soft, melty texture, even in potato salad - I hate chunks of potato.

I prefer the style of salad that seems common in the Middle East, almost like very chunky smashed potatoes, with a prevalent vinegar base, but still creamy. I haven't quite figured out how it is done.

 
What a great solution MCM! I like the 'melty' part, too, but like some potato distinction smileys/smile.gif

 
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