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By HELEN SMITH * Rappahannock Newt ContHbutinc Writer " Memorial Day Weekend launched the cookout season. Wherever there’s a cookout, family reunion, or covered dish supper, you’re bound to find a bowl of potato salad.
A choice of potatoes
Fresh potatoes come in two basic varieties: waxy and non-waxy. The waxy varieties include long whites or Irish potatoes, round whites, and round reds.
The long whites (Irish) are very long cylinders with a light brown, smooth skin. Firm, with a medium starch content, they are all-purpose potatoes good for boiling, mashing, and roasting. Long whites can also be baked, but their texture will be watery.
Round whites are smooth, firm, and light yellow in color. They are at their best when boiled, steamed, mashed, or roasted.
Round reds are red skinned, firm, and lower in starch content. They are ideal for boiling, steaming, and roasting. New potatoes are not the roundfred ones as most people think. True new potatoes means freshly harvested ones.
The russet potato is the nonwaxy variety. Russets or Idahoes are long cylinders with a reddishbrown skin. They are higher in ■ ■ " "
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