Charlotte potatoes are classic salad potatoes and widely available across all major retailers. With a creamy skin and light yellow flesh, they are relatively small potatoes. Charlotte potatoes have a fresh flavoured which tastes great either hot or cold. They are ideal boiled as part of a salad as they hold their shape well and can even be roasted whole.
Tuck into this fresh and light potato salad dish perfectly drizzled with a delicious yoghurt dressing. Ideal for a quick snack or a light lunch.
Serve hits delicious recipe hot or cold, ideal to share with friends
Try this Cheese and Vegetable Potato Bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
Bring the taste of the Mediterranean home with this refreshing salad packed full of flavour - ideal for a summer picnic or BBQ.
Baby Gem potatoes are a salad variety, with a firm flesh and deep red skin. They are ideal boiled whole and then sliced as part of a salad, as they hold their shape when cooked.
The Anya is a fingerling potato. It has a firm texture and knobbly appearance with a slight nutty flavour. It can be enjoyed boiled, roasted or steamed, either hot or cold in salads but also tastes delicious roasted. It mixes well into vegetarian dishes and with green leafy veg.
Maris Peer are small salad potatoes with a light fresh flavour. Maris Peer potatoes have a light yellow skin and flesh. They are great boiled, steamed or roasted whole and can be eaten hot or cold as part of a salad.
Jazzy is a small, set-skinned variety which lends itself perfectly to salads, boiled, roasted whole or even crushed.
A heritage variety, Pink Fir Apple fingerling potatoes are long, narrow and famously knobbly. The skin is part pink and part white with a firm flesh. They have a wonderful nutty, earthy flavour and are great boiled, steamed or in salads.
The Salad Blue heritage variety is oval in shape, with the skin and flesh both a strong deep blue colour. They have a fluffy textured flesh with a delicate flavour and are believed to be a result of Victorian amateur potato breeding. They are best cooked with the skin on to retain their colour. They make great novelty chips, crisps and colourful salads.