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Potato salad, dauphinoise, sauteed, with potato cooked but firm and keeping its form with a wonderful waxy texture. Common all over France but a rarity in the UK.

What varieties should we be looking for and where to find them?

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As a rule, potatoes that are colored (red, gold, blue) tend to be waxier than white potatoes (red being the waxiest), and fingerling potatoes are the waxier than other sizes. A more complete list can be found here.

  • Also, boiling your potato without peeling it first helps maintain waxiness. – Shalryn Apr 30 '16 at 21:37
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You can get Charlotte or Desiree potatoes at Waitrose in the UK, both of which are waxy and will hold their structure well when cooked.

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In addition to choosing younger, colored potatoes, your cooking method can have an effect.

The pH of the water they are boiled in can change their texture - adding vinegar helps keep them firm, baking soda for mashing.

This affects all types of potatoes, so a bit of vinegar will help regardless of variety.

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