*These* Are the Best Potatoes for Potato Salad That You Can Buy - PureWow

How to Choose the Best Potatoes for Potato Salad

There are more than 4,000 varieties of potato out there (!!!), and more than 200 available in the U.S. Thankfully, there are only three main categories of potato, which makes choosing the right ones a bit easier:

• Waxy: These potatoes that have minimal starch, and therefore retain their shape when boiled. Their thin skin makes them a breeze to use for potato salad, since peeling them is optional. They’re also smoother and less grainy and mealy on the inside than starchy potatoes. When used in potato salad, they stay tender yet firm and make a less fluffy salad than starchy potatoes.
• In-between: While they have more starch than waxy potatoes, they can still hold their own in potato salad. Also called all-purpose potatoes, in-between varieties make a great substitute for waxy potatoes because of their medium moisture and starch content.
• Starchy: Starchy potatoes have thick skin and a drier, mealier texture. Thanks to their large cells, they don’t hold up well to boiling or mixing because they take on more water than waxy potatoes when cooked. (This is why they’re great for mashed potatoes.)

So, waxy potatoes are best for potato salad. But in-between potatoes are also fine to use in a pinch, and even starchy potatoes work if you like your potato salad on the creamy side.

To make potato salad with waxy potatoes, look for New, Red Bliss, Kennebec or fingerling potatoes at the grocery store. In-between varieties that work for potato salad include Yellow Finn, white and Yukon Gold potatoes. Most people should avoid starchy potatoes, like Russets (aka Idaho potatoes) because they’ll fall apart instead of maintaining their shape. On the other hand, if you prefer super soft, creamy potato salad, starchy spuds will soak up all the dressing like a charm. Just be sure not to overcook them when boiling. Moral of the story: You do you.

Tips for Buying Potatoes

• Look for clean, smooth potatoes, no matter the variety.
• Give them a squeeze. Potatoes should be totally firm and not give at all when gripped.
• Small potatoes are always great for potato salad. They boil quickly and evenly, thanks to being pretty consistent in size, and boost the salad’s overall flavor.
• Avoid potatoes with wrinkles, soft ends, green spots or bruises. This can mean they were stored in too warm an environment or are losing moisture. If you choose a big bag of potatoes and don’t get a chance to examine each one before buying, don’t sweat slight discoloration or bruising. You can just cut those spots off before cooking.
• Smell the spuds before you add them to your cart. If they smell like soil, they’re fresh and ready to use.

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*These* Are the Best Potatoes for Potato Salad That You Can Buy - PureWow
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