With hundreds of varieties of potatoes to choose from, it can be daunting to figure out which one to use for potato salad. But fear not, here are a few basic things to keep in mind when you're browsing the potato aisle at the store so that you choose the best one.
The Type of Potato Matters: Waxy Is Better Than Starchy
Potatoes are generally divided into three categories based on texture:
- Waxy: These thin-skinned potatoes have the least amount of starch and retain their shape well when boiled, making them our favorite for potato salad. Thin skins also mean that peeling is optional if you're short on time or like a more rustic salad. What to look for: Red, new, or fingerling potatoes are the most common varieties.
- In-Between: Also known as all-purpose potatoes, these have more starch than waxy potatoes, but will generally work well in most potato dishes, including potato salad. What to look for: White and Yukon Golds are reliable in-between potatoes to always have around.
- Starchy: For potato salad, you'll want to stay away from starchy, thick-skinned potatoes like russets, which will fall apart during the cooking process. What to look for: Russets.
So the shortcut tip is this: Look for waxy potatoes for potato salad. Tiny red potatoes from the farmers market or the Teeny-Tiny Potatoes at Trader Joe's are some of our favorites for potato salad.
How to Buy and Store Potatoes for Potato Salad
Now that you know what kind of potatoes to get, here are things to keep in mind when buying and storing them.
- Choose small potatoes for the best flavor, and try to find ones that are all about the same size if you like to boil your potatoes whole so that they all cook evenly in the same amount of time.
- Don't choose potatoes that have have sprouted, are wrinkly and seem dried out, or have lots of blemishes. Stay away from any potatoes that have a greenish tone to them- they've been exposed to too much light and will taste bitter.
- Once you get the potatoes home, make sure they're completely dry, then store them in a brown paper bag in a cool, dark, place for up to a few weeks.
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(Image credits: Nealey Dozier; Emma Christensen)