In article >,
Elaine Parrish > wrote:

> What a neat idea! Are the red potatoes red because of leaving the jackets
> on? And white by taking the jackets off or do you use a white baking
> potato?

No, white potatoes, and red all the way through.

> These blue/purple potatoes... Do they come in varying shades or is this
> like calling a "red" onion, a purple onion (no difference, just
> terminology)?

The one's I get are pretty blue, though there are some that are more
purpley.

> Do they have a name, like "Russet" or "Idaho Baking Potato" or something
> that I can ask my grocer about?

Our grocer gets these in little three pound bags. You can get the
seed potatoes from a nursery or a catalogue, though. All Red, All Blue.

> I've been experimenting with vinaigrettes. (I have an "aw, man, where's
> the mayonnaise????" family <g>). Do you have one you really like with
> potato salad that you'd share?

I use lots of lemon juice, olive oil, salt and pepper, tons of
garlic, and dill. I toss the cooked potatoes with that, and scallions
and pitted and chopped kalamatas (actually, pitted and split in two,
because I am too lazy to chop them). This is my standard recipe, I
normally use regular red skinned potatoes at other times of the year.

Regards,
Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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