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for potato salad, because they always seem to hold their shape better than those which have been stored for a while. Often with new potatoes, just a good wash or scrubbing with a vegetable brush will suffice.
Arlene Frye is providing us with her favorite potato salad recipe this week.
Creamy Potato Salad
2 cups cooked, diced potatoes
1 medium onion, chopped fine (red onions are great)
1/2 read or green pepper, chopped fine
1/2 cup celery, chopped fine
3 hard boiled eggs (chop the white, mash yolk, add to mayonnaise)
1/4 cup sweet pickle relish
Mix all ingredients with potatoes. Salt and pepper to taste. Sprinkle with paprika.
Of course, we all know the two most popular are white and red potatoes. When buying potatoes, choose the size and variety that will best suit your needs. Make sure they are fresh and firm. Stay away from those with the greenish tint and any that have started to sprout. ' Old potatoes are an excellent choice for mashing or baking, whether
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