Thx guys! BC, that's Publix brand red skin tater salad. It's good stuff. They slice the potatoes thin instead of cubing it up. Gives it a great texture. sroach, the texture of the beef ribs should be very tender. A little more tug than pot roast, but bite through and tender nonetheless.
I enjoy red rose potato salad. Interesting cut. I wonder what kind of salad the Yukon Golds would produce.
Pretty grainy, actually. Yukon Golds are a "mealy" potato rather than a "waxy" potato. Mealy potatoes are excellent for frying, mashing or for baked potatoes, but not so good for boiling so they tend to fall apart in potato salads.
I usually plant a few hills of YGs every year just for mashing and baking, and a whole bunch of other waxy-type potatoes (Pontiac, Sangre, etc.) for the potato salads. Dad and Grandpa were potato farmers for a couple of decades.