Most marketplace varieties of potato date back centuries. Among the more distinctive are the small All Blue potatoes , which range in color from bluish purple to purple-black. They have a dense texture and are good for boiling. Other purple potatoes have skins that range from lavender to dark blue and flesh from white to beige with purple streaking. They haven't converted their sugar fully into starch and consequently have a crisp, waxy texture and thin, undeveloped skins.
New potatoes are small enough to cook whole and are excellent boiled or pan-roasted.
Because they retain their shape, new potatoes are particularly suited for potato salad. The season for new potatoes is spring to early summer. Potatoes of one variety or another are available year-round. Choose potatoes suitable for the method of cooking. New potatoes may be missing some skin but other types should not have any bald spots.