The best potatoes for salads are low in starch. Many supermarkets carry a good selection. For more unusual varieties, try your local farmers’ market or mail-order them from Melissa’s World Variety Produce (www.melissas.com).

Round whites Also known as Eastern potatoes, these are round-shaped with light tan skin. They’re low in starch and are an ideal choice for salads. Major varieties include Katahdin, Superior and Chippewa.

Long whites Also called new whites, these are oval-shaped with light tan skin. They have medium starch content and are considered all-purpose and good for boiling. A popular variety is White Rose.

Round reds They have rose-colored skin with white flesh. Small reds, often called new potatoes, are harvested before they reach maturity, resulting in low starch content and a sweet flavor. These are superb boilers and are well-suited for use in potato salads. Major types grown are La Rouge, Red La Soda and Red Pontiac.

Yellows These potatoes have pale yellow flesh with a mild, buttery texture. They’re best used for salads when they are immature or new potatoes, or when available as Fingerlings. They’re a good choice for cooking on the grill. Look for Yukon Gold and Yellow Finn.

Purples and blues While somewhat uncommon, purple/blue potatoes are a good all-purpose variety. The skin is dark blue to purple with flesh tones that range from blue to lavender and even white. The taste is slightly nutty. Cook with the skin on when boiling to preserve the color in the flesh. Look for All Blue and Purple Peruvian varieties.