Vegetable

Charlotte

A tier

Charlotte is a French-bred firm salad potato—elongated, yellow-fleshed, and waxy enough to slice cold without crumbling into mayonnaise. Mild buttery flavour suits vinaigrettes, potato salads, and steaming whole for simple sides. Restaurants like the uniform small-to-medium tubers for neat plating and buffet pans that must hold. Steam or simmer gently; stop while centres are just tender. Toss warm with mustard dressing so they absorb flavour through the skin. Poor choice for fluffy mash—the waxiness turns gluey if crushed hard with a masher.