winterybella
Guru
to me new potatoes in their skins are the best to use, also a potato called a Jersey royal when in season ,make the best potato salad
I feel sure I don't have the Jersey royal potatoes here but of course I will check next time I am in the supermarket. Truth of the matter is that potatoes are becoming such a sour topic for me these days. They never last, most of the ones I see around here. The red potatoes seem to have the best shelf life but are quite expensive.
The grating isn't the issue, it's the raw part. My Dad could eat raw onions, but my Mother, siblings and I can't. We all tend to have IBS type issues, and raw onions exacerbate the issue. I've found that translucent onions are a much better option for me. We also have issues with garlic and mushrooms. A little seems to go a long way, but more can cause gastritis and other problems, so I/we avoid them. Haha, you're an onion lover like my Dad. He would slice up raw onions and make sandwiches. I stick with boiled or sauteed onions, and can have them in onion rings, also, since they're softer by then.
Is that the case with your IBS? Then I should step back and pay attention. I am still trying to wrap my head around some health issues my son has and in the absence of concrete proof, it could be something in the family of IBS. About the onions, I like just the right amount to add flavour to almost my dishes, but I don't want to flavour to be overpowering at all.