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I Rinsed, Peeled, soaked, cut, and boiled my potatoes. Then drained, sprinkled sparingly with apple cider vinegar (for potato salad), cooled 15 minutes, covered with large plate over bowl and refrigerated them. One hour later, removed from fridge to assemble potato salad and all the potatoes were showing dark, blackish shadows. Can they still be made into potato salad?
Sounds like you did the right things to keep the potatoes from turning gray by adding vinegar to the mixture. Always hard to diagnose long distance or without a picture. I am guessing you may have a batch of potatoes that suffered from bruising. The bruises just under the surface of the potatoes are hard to detect until cooked, usually right where the potato comes in contact with the skin. OK to eat, but probably not very appealing to your visual sight.
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Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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