Originally Posted by Andy M.
Well if there not named you can only scrape with a fingernail.
Don't think going by the color is very reliable.
Sometimes small sacks are marked here for baking and boiling which is fine if you want to buy a small sack ;-)
Going to make a potato salad now.
New York Style Potato Salad
Serves Approximately four as a side dish.
2 lbs / 1 kg of unpeeled similar sized low starch potatoes.
9oz, 240g white vinegar - approx. 1 cup
5oz, 150g sugar - approx. 3/4 cup
1 yellow onion coarsely chopped
Salt and pepper to taste when adding the mayonnaise
Wash and boil whole potatoes checking for doneness after about 20-25 minutes, strain and set aside to cool.
Boil the marinade ingredients for five minutes.
Chop or slice the potatoes into bite size chunks.
Strain the marinade, and set the onions aside.
Add the liquid to the potatoes, don't add the mayo.
Marinade for 24 hrs in the fridge or for at least a couple of hours.
Stir once or twice if you remember to do it.
Strain the potatoes and optionally add back the onions.
Stir in mayonnaise (less is better than too much) and table salt and black pepper to taste.
When are the potatoes cooked? Stick a sharp pointed knife into the center, lift the potato and if it falls off, it's done. 210°F, 99°C internal temperature.
Which potatoes to use? Yukon Gold or red, but avoid russet (baking) potatoes if you can, because they aren't waxy and they tend to fall apart.
Diced potatoes will cook faster, but when you cook the potatoes whole, they maintain more of their flavor and natural sweetness.