They are halfway between waxy and floury. The longer they are stored, the more floury they become.
The potato keeps its flesh colour when sautéed.
Good for chips (aka French Fries.) Okay mashed, but when mashed the colour is more the attraction than the texture.
Okay boiled for salad if they haven’t been in storage long otherwise they can fall apart during boiling.
In storage, the potato can develop blight.
Salad Blue Potatoes were developed circa the beginning of the 1900s.
Salad Blue. Carroll’s Heritage Potatoes Catalogue. Retrieved Jan 2011 from http://www.heritage-potatoes.co.uk/shop.php?main_page=product_info&products_id=34
Fowler, Alys. Potatoes. Manchester: The Guardian. 15 January 2011.