October 10, 2016

by Jason Ford
Ford on Food

There is nothing humble about potatoes.

With hundreds of varieties commercially available and 80 percent of the world producing and consuming them, the potato is a major success.

All potatoes contain complex carbohydrates, dietary fibre, several vitamins and minerals, and absolutely no fat.

However, not all potatoes are suitable for every cooking process.

The texture varies from floury to waxy depending on the type.

To put that into perspective: waxy potatoes are best roasted, boiled or made into potato salad as they stay firm and hold their shape, the floury potatoes are great for mashing and go crispy when fried as chips.

Some varieties like ‘Bintje’ are excellent for most purposes.

Of the many varieties available, some of the most common found on our supermarket shelves are:

  • Desiree, Pontiac
  • King Edwards
  • Congo Blue
  • Russet
  • Coliban
  • Delaware
  • Kipfler
  • Jersey Royal, and
  • Kennebec

… to mention just a few.

It should be noted that potatoes shouldn’t be eaten raw as they contain some indigestible starches that need to be cooked out. Ignore this rule and you’ll get a bad stomach ache.

* * *

Warm Potato Salad


  • 1kg desiree potato, cut into small pieces
  • 100ml dry white wine
  • 75ml extra virgin olive oil
  • 50g seeded mustard
  • sea salt flakes and pepper
  • 50g basil leaves, torn
  • 50g chives, finely chopped


  1. In a saucepan of salted water, boil potatoes until tender and cooked
  2. Drain water off, and while potato is still hot pour on wine
  3. Stir in extra virgin avocado oil and seeded mustard
  4. Season the salad with sea salt and freshly ground black pepper
  5. Before serving, mix in basil and chives

Note: This salad is a great accompaniment to a barbecued steak or grilled fish.

Serves 6.


Anderssons Fruit Market for quality fruits and vegetables