TYPES OF POTATOES

RUSSETS

This popular high-starch potato, also called Idaho, cooks up tender. It crumbles a bit when mixed in a potato salad recipe—but we’ve found that in some recipes, tasters find that quality charming, not alarming. Russets are also praised for being absorbent, which makes them perfect for some potato salad recipes.

YUKON GOLD

This versatile medium-starch spud has a delicious, buttery flavor. It cooks up tender and holds its shape, but it also has just enough starch to contribute creaminess without making a potato salad mushy. Its skin can be tough and papery, so we recommend peeling them first.

RED POTATO

We prefer these sturdy, waxy potatoes in many of our potato salad recipes because they hold their shape so well. Peeling them before cooking also ensures they will absorb more dressing, but their fiber-rich skin can also be left on. In some recipes, we prefer this—the skin is not unpleasant to taste, and it adds nice color to what can be a monochromatic salad.

Resource: www.cookscountry.com