I always look up the "how's" &"why's" of recipes from Cook's Illustrated... they test every recipe in every way they can think of to see which way produces the best results....I looked up potato salad & this is what they recommend....they wanted to know which potato made the best salad, so they tried Red Bliss,russets,all purpose, & Yukon Gold...the winner was Red potatoes.....they said the all purpose, Yukon Gold & russet where not study enough & tend to fall apart & make the salad look sloppy & they where starchy...the Red Bliss on the other hand was waxy & absorbed the other ing. better & you can save a step & you don't have to peel them..... So know matter what recipe you use the red potato may be the way to go ....that's what I use....
