What Potatoes are Good for Potato Salad?

When summertime hits, everyone’s favorite potato salad start showing up at get-togethers. And why wouldn’t it? There’s so much to like about this easy and versatile side dish! The best part is how you can tweak, add and alter every aspect to fit almost any taste or diet. 

Just like your aunt loves to claim at every cookout, every recipe—but most especially hers—has a variation of key ingredients to make theirs special. But one question always comes up about the star: “Which potato is the best for potato salad?”

With so many types of potatoes out there, it can be tricky to find the perfect one for your signature recipe. But our approach for picking the ideal spud comes down to preference.

Red for a Waxy Texture

It’s no secret that we recommend red potatoes for a few different reasons. Their firm texture holds up well after cooking, the skins are think making them easier to peel, but a pro-tip from our family is to keep the skins on. That way you get all the extra nutrients, a better visual presentation and of course, save on a little time. 

Russet for a Softer Texture 

Red spuds may be our first choice for potato salad, but that doesn’t mean russets can’t shine in a recipe.

Russets have a fluffier texture, giving you a more light and airy finished dish. The more porous nature of these softer spuds also lets your taters soak up more of the flavor of your condiments, i.e. your aunt’s special mayo and relish blends.

But a word of warning: because russets are softer you should try to be careful not to overcook and handle them with care when mixing or you end up with mashed potato salad. Honestly, that’s not a terrible idea…

Gold for a Happy Medium

Golds are the quintessential all-purpose potato. These beauties fall somewhere in the middle of a red and a russet. That sweet spot of just enough firmness to hold up during mixing, yet they still take in a bit more flavor than the waxy types.

5 Tips to Cook Potatoes for Potato Salad

Regardless of the type of potato you decide to use, there are a few universal tips that can help you get a delicious tasting potato salad.

1. Always remove any sprouts or blemishes before cooking.
2. Cut pieces the same size so they cook evenly.
3. Don’t overcook your potato. This is especially important for softer varieties.
4. Never add mayo to hot potatoes. Mayo separates at high temperatures. However, feel free to add your other condiments to warm potatoes
5. Generously salt your boiling water. You can also add a little vinegar for more flavor and to help prevent overcooking.

Whether you stick to one type of tuber or decide to try them all, have fun experimenting with your next potato salad recipe.