Freshly dug young potatoes should have firm, smooth skin (usually red or tan) and be free of sprouts, soft patches, and green spots. Store new potatoes in a paper bag in a cool, dark, dry place, like a pantry shelf or a basement, for up to three days. There’s no need to peel new potatoes; simply scrub them with a brush. Firm and flavorful, they’re ideal in potato salad: Boil new potatoes until just tender, 8 to 10 minutes, then toss warm with vinaigrette and chopped fresh chives.
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