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This ubiquitous summer picnic fare can get boring quickly. To jazz things up, first help customers start with the right potato. While russets are great for baking, they’re not the best in salads because they are low-moisture potatoes and don’t hold their shape. Highlight tubers with high moisture contents—otherwise known as waxy potatoes. Red, Yellow Finn or Yukon Gold potatoes all fit into this category and should be at their peak in early summer. Display these varieties with jars of mayonnaise, pickles, mustard and olives. On a busy Saturday, you may even include stalks of celery, which should sell quickly enough to avoid refrigeration.
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