What type of potato you use might not seem like a big deal, but certain varieties can alter your salad texture and overall turnout. You want to stay away from starchy potatoes, if possible. These varieties can be identified by their thicker skins and drier, more crumbly texture when eaten. During the cooking process, they absorb a lot of water or oil, making them best reserved for frying or mashing. On the other hand, waxy potato varieties lend themselves better to dishes like soups, or, of course, the star of our show — potato salad. Waxy potatoes can be identified by their thinner skins, smaller size, creamier texture, and slightly firmer bite when eaten. Since they naturally have a lot of moisture, they won't absorb too much water. This makes waxy potato varieties less likely to become gummy and more likely to maintain their shape during boiling.
So, when choosing the best potatoes for your potato salad, waxy is the way to go. There are a handful of potato varieties that lean more waxy as opposed to starchy that you can choose from. Yukon Golds, red bliss, Vitelottes, French fingerling, Russian banana, and Red Thumbs are all great options. When in doubt, think small potatoes!
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