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Old 07-20-2013, 07:47 PM   #11
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Originally Posted by Kylie1969 View Post
Thanks so much for the tip BM
Waxy potatoes are immature potatoes with a thinner skin and hold their form better so no need to skin them

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Old 07-20-2013, 11:30 PM   #12
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Cheers BM

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Old 07-21-2013, 09:56 AM   #13
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I like to use a variety of small potatoes--we plant a Russian blue, a red one (I think it is Norland) and either Kennebecs or Yukon Gold. I cut them in half after they are cooked and leave the skins one...that reminds me, I probably should start looking for baby potatoes in the garden...I often use a mayo based dressing or an oil-vinegar dressing with fresh herbs. Your potato salad sounds great--I'll have to give that a try.

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