Which Potato Variety for Salad, and Why?
Which potato variety do you use for potato salad and why?
I find flaky potatoes like russets fall apart or disintegrate unless they are under cooked. I'm trying to make the kind of potato salad like they make in Germany and Austria, with a little beef broth, glossy, slightly slimy, but with out a sauce of decomposed potato mixed with the dressing. I'm sure this has to do with potato variety. My best try so far has been with Russian fingerling potatoes.
I really like red skins for any potato salad. They're waxy enough to hold up to boiling and then incorporating other ingredients without falling into mush. Plus, the skin left on brings a nice bit of color to the salad. That's what they used in Germany when I lived there, but I'm not sure I know the type of salad you described.