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

Remove do not & spam to e-mail me.

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

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller wrote:
>
> 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.
>
A nursery called Irish Eyes somewhat specializes in potatoes. In
addition to the All Red and All Blue, they have a fingerling called
Purple Peruvian, which they say is the only purple fingerling. -aem

Thank you, Ranee!



On Fri, 23 Dec 2005, Ranee Mueller wrote:

> 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
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/
>