russets tend to be "starchier" and a lot of people prefer them. personally I have pretty much switched to gold potatoes for everything. sometimes they are a little watery but overall I like the texture and flavor better. especially for when we cook outside with wood. OMG they come out like candy!

will try Yukon Golds and report back.

I really liked this article from Serious Eats

https://www.seriouseats.com/classic-potato-salad-recipe

Will try Russets after Yukons and will report back.

recipes.

I like the Idaho variety for Italian potato salad with an olive oil based dressing. Yukon gold potatoes are good with eggy dressings, something I dislike but make for other people. Red potatoes are my favorite, and the dressing is cider vinegar-sour cream-mayo and is a little weird with potatoes that have more surface starch.

You can suit yourself or just use whatever you've got on hand, I don't think there are any real rules to follow. There are as many potato salad recipes as there are cooks and while we might have preferences, we don't make the rules for anyone else.

Personally, I don't think there is a way to go far wrong with potatoes and some variety of onion, whether hot, cold, or tepid.

tastes almost like my Dad could have made it! He used Red potatoes and I LOVED tasting it when it was warm! And it does taste just like the Deviled Egg potato salad that my grocery sells. Blew me away! But you do have me wondering what it would taste like with the Yukon Gold. I've begun using them for everything except baked potatoes.

They're similar to Yukon Gold but in the opinion of my wife & myself they're the most delicious potato we've tried.

The only downside is they're small. Our local produce store sells them in a bin so I can pick out the size I want.

then peeled for potato salad. I like russets peeled, then cooked. But if I don't ant to heat up the kitchen, I'll microwave either, cool and peel. I think the russets absorb the dressing easier than red potatoes. I use mayonnaise and sour cream and seasonings for the dressing.

your Yukon golds or reds. Russets are just too mealy for my tastes cold, but make great mashed or baked potatoes

Prick the skins with a fork, first, though. I never thought to use Yukons. They seem too soft to me. ???

I make potato salad with Yukon gold potatoes and Kewpie mayonnaise—best potato salad ever.

Growing up my mom would make potato salad with left over mashed russet potatoes

Mashed potatoes, boiled eggs, dill pickles diced, and white vinegar.


I never knew there were other ways to make potato salad. My mom’s family came from Germany at some point and this was what I knew as German potato salad. Then I had the chunky potato German salad and was not that impressed. But I’ve grown to like various varieties.


Another suggestion is using a combination of different kinds of potatoes and see what results you get.

was a warm salad made with sliced potatoes, vinegar and bacon fat. I didn't care for it then, but I've been trying various combinations recently and have found some recipes I quite like.

When I make potato salad I peel and cut red potatoes into hunks. Boil. Cool down.

Then I cut the potatoes up into the size I want. Next i season the potatoes: salt, pepper, celery seasoning, onion. Again, season the potatoes. Make sure you can just smell the onion. Now add mayonnaise, the least amount possible to moisten the potatoes.

Best potato salad ever. I brag that people who generally don't like potato salad like mine.