Red bliss potato
Solanum tuberosum
Mild, slightly sweet, subtle earthiness; the red skin adds a faint bitter edge.
About Red
Red bliss (also Red Pontiac, New Red, or simply 'red potato') is the low-starch, waxy potato with red skin and white flesh. The waxy interior holds shape exceptionally well in boiling — making red potatoes the canonical choice for potato salad, where you want intact cubes that don't disintegrate when mixed with mayonnaise. Red bliss potatoes are usually harvested young (still 'new potatoes' rather than fully mature), which contributes to the waxy texture. The red skin is delicate and almost always left on, contributing both color and slight bitterness to the finished dish. Boston-area culinary tradition particularly favors red bliss for clambakes and traditional New England boiled dinners.
Variety profile
Common uses
- Potato salad
- Boiled new potatoes
- Clambake
- Roasted with herbs
- Cottage pie topping
Editorial notes
Don't substitute red bliss for Russets in mashed potatoes — the result is gummy. Conversely, don't substitute Russets in potato salad — the cubes will fall apart.