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Potatoes sold as "all-purpose" potatoes have a relatively balanced amount of starch and moisture. These round white potatoes have white flesh with few and shallow eyes. With less starch than russets, these versatile potatoes can be used for boiling, steaming, mashing, baking and roasting, and in casseroles, soups and salads.
The best types of potatoes for potato salads have a waxy flesh and low starch content, both of which help the potatoes maintain their shape after cooking. Varieties include both red potatoes and white, or all-purpose, potatoes and any variety of new potato. And since new potatoes have thin tender skins, they do not need to be peeled before using which makes them a natural for potato salads.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.