Dataset for: Sensory analysis of boiled potato samples from wild species, landraces and modern varieties.

15 native potato cultivars, 15 improved native potato hybrids, 29 advanced tetraploid breeding lines or cultivars and 4 wild Solanum accessions were planted in the field in 2015, in Huancavelica, Peru. The harvest was divided for immediate analysis (fresh) and analysis after a four month storage period (stored). The potatoes were boiled and peeled before serving. A trained panel of 15 people (6 women, 9 men) evaluated the sensory attributes sourness, bitterness, sweetness, potato flavour (tastiness), savouriness and texture (mealiness) on an unstructured interval scale, ranging from 0 till 10.