New potatoes are young, small potatoes harvested early in the growing season before the skins have set and the tubers have reached full size. Their thin, flimsy skins rub off easily, and the flesh is waxy, moist, and sweet, with a creamy texture that holds together well when boiled or steamed, making them poor candidates for mashing or roasting but excellent in salads and as a boiled side dish. Because they are freshly lifted rather than stored, they have higher moisture and lower starch content than maincrop potatoes, and their vitamin C content is at its peak. The classic serving is hot with butter and mint. Food safety advice is the same as for all potatoes: keep them out of the light to prevent greening and solanine formation, though new potatoes are rarely stored long enough for this to matter.