<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>580245</id>
  <title>Potato Salad</title>
  <published_at>Mon Dec 15 10:13:09 -0800 2008</published_at>
  <post_count>4</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4248070</id>
        <content>I have always made potato salad with red potatoes. Has anyone tried fingerling or purple potatoes? If so, which do you think works best? I'm planning on using a mayo based dressing.</content>
        <published_at>Mon Dec 15 10:13:09 -0800 2008</published_at>
        <parent_id></parent_id>
        <user>
          <id>13118</id>
          <name>Gail</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4248179</id>
      <content>I made an Eastern European-style potato salad yesterday (oil, vinegar, onions, parsley, capers (my addition) salt and pepper) with baby new potatoes that were white, red and purple.  I broke each potato into 2 or 3 pieces with a fork.  It worked out beautifully.  I think your mayo-based recipe would be fine for purple potatoes.  As for fingerlings, my one and only experience with them resulted in dry and mealy potatoes, which I don't care for, personally.  Maybe it was an older batch of fingerlings.  I definitely did not overcook them.  You may like that texture for potato salad.  If so, you'll likely find that you need more mayo to avoid a dry salad.</content>
      <published_at>Mon Dec 15 10:54:59 -0800 2008</published_at>
      <parent_id>4248070</parent_id>
      <user>
        <id>239809</id>
        <name>1sweetpea</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4248205</id>
      <content>Thanks 1sweetpea, I'm anxious to try something different from my basic red potato salad.</content>
      <published_at>Mon Dec 15 11:03:11 -0800 2008</published_at>
      <parent_id>4248179</parent_id>
      <user>
        <id>13118</id>
        <name>Gail</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4248239</id>
      <content>I can't promise you that the purple potatoes mixed with mayo will be visually appealing, but my experience with the trio of colours had a nice effect with the simple oil and vinegar dressing.  A nice colour contrast to the purple would be a fresh green herb.  That's why I chose flat leaf parsley for my salad.  Depending on your recipe ingredients, you might consider, dill, tarragon, parsley or even just scallions/chives.

One word of advice with the purple potatoes:  I find the baby new or smaller regular ones retain their purple hue better if you cook them whole, then cut or break them into bite-sized pieces afterward.</content>
      <published_at>Mon Dec 15 11:15:11 -0800 2008</published_at>
      <parent_id>4248205</parent_id>
      <user>
        <id>239809</id>
        <name>1sweetpea</name>
      </user>
    </post>
    <post>
      <level>4</level>
      <id>4248260</id>
      <content>Thanks for the heads-up on the baby purples. I would love to do the oil/vinegar dressing or even German, but DH would be nonplussed. I do use dill in my salad.</content>
      <published_at>Mon Dec 15 11:21:05 -0800 2008</published_at>
      <parent_id>4248239</parent_id>
      <user>
        <id>13118</id>
        <name>Gail</name>
      </user>
    </post>
  </posts>
</topic>
