Tater Tops: The Best Potatoes for Potato Salad, According to Chefs
Hot take: Potato salad isn't just for summer. The cookout-friendly side is delicious year-round, whether you're pairing it with fried chicken and ribs or making a simple salad to serve alongside fish. And considering prime potato season peaks from August through late October in the Northern Hemisphere, now's the time to be serving spuds.
You can eat potato salad warm or cold, creamy or mayo-less, loaded up or pared down—and it travels well, making it a perfect potluck side. Potato salad also lasts for days in the fridge—up to five, to be exact—so it can also be a meal prep contender.
Everyone has their favorite potato—little red spuds, big brown russets, oblong-shaped fingerlings—but if you've ever wondered what type of potato is the best for potato salad, we asked a few chefs to find out everything you need to know.
Keep reading for their top tater picks and tips for making the perfect potato salad.
Related: 24 Best Potato Salad Recipes
Related: Best Chicken and Potato Recipes
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The Best Potatoes for Potato Salad
Potatoes come in all shapes and sizes, but they all fall into three main categories: waxy, starchy and all-purpose. But which are the best for potato salad? Baby red potatoes are waxy little spuds that many people prefer to use in a chunky potato salad with the skins on, whereas starchy russets and sweet potatoes lend themselves to super creamy, heavy-on-the-dressing salads since they're more absorbent.
But the chefs we talked to didn't always agree with the conventional potato salad wisdom. Here's what they had to say about which taters the like best for potato salad making.
Yukon gold potatoes
Luis Pous, the executive chef at Asian-Cuban restaurant Calle Dragones in Miami, is partial to Yukon golds. "These are the best and easiest to work with when making potato salad," he shares. "This potato has a thin skin and does not require skinning to eat, plus the texture is light and crisp, making it ideal for potato salad."
Fingerling potatoes
Chef Paul Di Bari of Heritage Grand Bakery and Restaurant in New York City declares himself "an equal opportunity potato eater" but still likes working with fingerling potatoes the best, especially when roasted in their wood-fired oven. "Potatoes are the most umami vegetable out there, so playing with flavors is a must," he says. "Fingerlings have such a great size, shape and texture.
At the end of the day, you can always use what you have on hand and tweak the application to the potato or choose the best-looking spud at the store. "I'm a huge fan of going to the farmers' market and seeing what looks good," shares Di Bari, "all potatoes are terrific!"
Russet potatoes
Potato salad purists may tout waxy over starchy or all-purpose since you don't have to peel them, but executive chef Matt McClure of Woodstock Inn & Resort in Vermont is on the flip side, saying, "I prefer russet for most applications."
His reasoning? They soak up flavors really well. "The common potato salad potatoes are waxy ones like fingerlings, red bliss and Yukon, but for me, I prioritize flavor and texture over visuals; russets absorb the flavors of the dressing."
How Long to Boil Potatoes for Potato Salad
Boiling is the best way to cook potatoes for potato salad, but how you boil them makes all the difference. "When the water begins to boil, add enough salt to seal in flavor and moisture in your potatoes even after they have been chilled and tossed with the other ingredients," says Pous. "Then, cook the potatoes for 15 to 20 minutes (or until fork tender) and place them in a bowl to chill for about ten more minutes." This method will give the potatoes a soft, firm feel.
How to Chop Potatoes for Potato Salad
How chunky or smooth you like your potato salad is a matter of preference, as is the size and shape of your potatoes, but Pous says the #1 thing is that the potatoes should be uniform in size. "For potato salad, I like to chop mine into one-inch dice," he adds.
McClure takes the whole meal into account before reaching for the knife. "I have cut very small dices for dainty smoked trout dishes to large-cut potatoes for salads going with fried chicken," he shares.
Best Tips for Potato Salad, According to Chefs
Incorporating new ingredients and condiments is one way to spice up a basic potato salad—or give a gourmet spin to a store-bought version. Incorporate some of these cheffy tips for a next-level potato salad.
Try a new topping: "Experiment with new toppings for a different texture and flavor," says Pous. Try beets, onions, peas or a crunchy topping such as fried onions or chopped chives. "This will make your dish stand out among a sea of white potato salads."
Mustarad is a must: Pous also likes to use whole-grain mustard with coarse seeds for potato salad, saying it adds a robust flavor.
Add some acid: McClure's trick for a potato salad wars winner is to macerate red onions or shallots in vinegar before adding them to the mix and seasoning the potatoes with hot vinegar.
Smash your potatoes: Di Bari has a tool-less approach for prepping potatoes for potato salad, which doesn't include any chopping. "Smash them like the Hulk," he instructs. "I worked at the Austrian restaurant Wallsé for six years, where I made a terrific mayo-less potato salad with smashed fingerlings; we used mustard and a little hot beef broth to create a creamy emulsion."
Spice up your life: What Di Bari loves most about potato salad is the ability to get really creative with it. "You can explore so many flavors from a traditional good ol' USA style with mayo to more exotic spiced versions like a curried mayo base," he says.
Potato Salad Recipes
Mark Boughton Photography
Now that you've got the scoop on what spuds to use and have some potato salad tips in your culinary arsenal, it's time to head to the store and get cooking. Here are a few great recipes to get you inspired. Make them as-is or use these tater tips to make them your own.
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