While the table stock industry once dominated Maine and Northeast US potato production, today the majority of potato acreage is contracted for the  processing industry.   But, many people believe that table stock potatoes will recover a larger percentage of the market over the next 15 years.  We surveyed 275 people over two years and four locations to assess fresh potato consumption patterns and to determine how specific potato characteristics influence variety selection.  Our results indicate that fresh potatoes are cooked an average of one to three times per week, and baked, mashed, and roasted potatoes were the preferred methods of preparation.  Over 96% of survey participants expressed that potatoes were a healthy food, although more than a third stated that they limited their carbohydrate consumption.  The most important potato characteristics found to influence potato variety selection were skin quality and place of origin.  Maine residents recognize the importance of the industry, and they want to buy locally grown potatoes.  Skin quality was shown to significantly influence variety selection repeatedly in the study.  This suggests that more research is needed to develop varieties and production methods that produce attractive blemish-free potatoes.  When participants could see the potato flesh, it also significantly influenced variety selection.  The yellow fleshed varieties were popular with white and purple skinned varieties, but were less so with red skinned varieties.  Pictures showing potato flesh color may also help retail sales of table stock varieties. Interest in novel potato varieties is low in Maine today, but with greater attention paid to the high levels of antioxidant compounds such as anthocyanins, flavinoids, and phenolic compounds interest in potatoes as a healthy food may overcome the negative effects on consumption caused by low carbohydrate diets.