This is an almost all red, long tubered, maincrop variety very like some old types still grown in S. America. The central pith tissue is a burgundy colour with a very narrow white cortex band surrounding it. The skin is bright red when freshly dug but becomes more russet with underlying burgundy when it sets. Much of the colour remains when tubers are cooked, particularly if they are steamed or fried. The cooked potato is fluffy in texture and can have a slightly sweet flavour. HBR looks as if it should be suitable for salad use but the variety has high dry matter and makes good novelty crisps, chips and mash. Gordon and Sue Baldam gave me my first tuber at the East Anglian Potato Event. I arranged for it to be micropropagated and cleaned of its heavy virus content. It was placed in the disease free in vitro part of the National Collection. Red Salad which is probably the same variety had come and gone, possible more than once, in the field grown part of the National Collection.