Potato : German Butterball
This is my favorite potato, a round to oblong tuber with lightly netted golden skin that wraps around deep yellow flesh. Slightly mealy, this beauty is superb for everything – frying, baking, mashing, soups – you name it. Resistant to scab and viruses; some field resistance to late blight, but susceptible to rhizoctonia. Large upright vigorous plant with white blossoms.Solanaceae Solanum tuberosum
When we talk about seed-saving with potatoes we are usually talking about tubers, not seed. Saving your own tubers and re-planting them is frowned upon for the same reason as using supermarket tubers; it can lead to virus diseases. If you want to save your own seed potatoes, just store them very carefully and don't eat them.
You may want to experiment with actual potato seed as well. Many varieties don't usually produce seed, but some do. It can be gathered from any ripe fruits your plants produce. These take about two months to ripen and may be green or purple. Squeeze out the seeds into a bowl and wash them. The good seeds sink and bad ones float.