For which dish is the use of a waxy potato recommended?

For which dish is the use of a waxy potato recommended?

• A. Mashed potatoes
• B. Potato salad
• C. French fries
• D. Baked potatoes

Answer: (B)

Waxy potatoes are characterized by their low starch content and high moisture, giving them a firm and creamy texture when cooked. This quality makes them ideal for dishes where the potatoes need to hold their shape, such as in potato salad. When you prepare potato salad, the goal is often to have chunks of potato that are not mealy or crumbly, so a waxy potato helps maintain the integrity of the pieces after boiling. The smooth, creamy texture of waxy potatoes also complements the dressing, enhancing the overall mouthfeel of the salad. In contrast, starchy potatoes are typically preferred for mashed potatoes, French fries, and baked potatoes since their high starch level contributes to a fluffy texture when mashed, a crispy exterior when fried, and a light interior when baked. These cooking methods benefit from the ability of starchy potatoes to break down easily and incorporate air, which would not be as desirable in a potato salad where texture and shape are important.

Waxy potatoes are characterized by their low starch content and high moisture, giving them a firm and creamy texture when cooked. This quality makes them ideal for dishes where the potatoes need to hold their shape, such as in potato salad. When you prepare potato salad, the goal is often to have chunks of potato that are not mealy or crumbly, so a waxy potato helps maintain the integrity of the pieces after boiling. The smooth, creamy texture of waxy potatoes also complements the dressing, enhancing the overall mouthfeel of the salad.

In contrast, starchy potatoes are typically preferred for mashed potatoes, French fries, and baked potatoes since their high starch level contributes to a fluffy texture when mashed, a crispy exterior when fried, and a light interior when baked. These cooking methods benefit from the ability of starchy potatoes to break down easily and incorporate air, which would not be as desirable in a potato salad where texture and shape are important.