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?
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.
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.
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.