From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also baby potato, creamer potato. A young potato that has not fully matured and therefore has a waxy texture and thin, papery skin, which does not need to be peeled before cooking. New potatoes are harvested in the spring and early summer and can come in a number of colors: red, gold and white are the most common. They are excellent in salads, boiled, baked, mashed or creamed. See also potato.
