Instructions: Have you ever wondered why most potato salad recipes call for "new"

red or white potatoes? Why cant you just use the russets? Theyre cheaper anyway, right? There is a logical - if not scientific - reason. It has to do with the starch and sugar contents of these spuds. You do know that all potatoes have starch and sugar. Some have more starch, like russets. Some have more sugar, like reds and whites. When you cook a russet, bake it, boil it, fry it, the starch cells literally explode, which is why a baked russet will soak up all that butter and sour cream. New potatoes have more sugar. When they are cooked, the tight cell structure stays together. So when you add the dressing, the potato is "coated" with the flavors, not saturated and soaked with them. Modesto (California) Bee

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