I’m currently in the process of making a potato salad for a party, and I’m a little worried about my potatoes. They’re quite greenish; I’ve peeled them and while they’re not green through or anything, they still have a greenish tint on the outermost part (I don’t want to peel them further or I’ll greatly reduce the amount of potato-age). Internet sources seem to vary from “eh, don’t worry about it” to “sure, serve greenish potatoes…if you want to DIE!”
Can I get the Straight Dope? Should I not be serving these?