Potato salad might seem simple, but the right potato makes all the difference. Some varieties fall apart, others stay too firm, and a few strike that perfect balance of creamy yet structured.
If you’re after a salad that’s smooth, flavorful, and never gluey, these are the spuds to keep in your kitchen.
Each one brings its own texture, taste, and magic to the bowl.
1. Yukon Gold
With buttery flesh and thin skin, Yukon Golds give potato salad a rich, velvety base without needing extra mayo. They hold their shape beautifully.
The golden color adds warmth to the bowl, and the texture stays creamy even after chilling. A top pick for classic or loaded styles.
2. Red Potatoes
Firm and waxy, red potatoes resist overcooking and keep their skins intact for added color and texture. They’re perfect for chunkier, rustic salads.
When lightly mashed under dressing, they still hold their bite. Their mild flavor soaks up herbs and vinegar effortlessly.
3. Fingerling Potatoes
Slender and earthy, fingerlings have delicate skin and tender flesh that blends into creamy dressing while keeping personality. They slice beautifully.
Their slightly nutty taste adds depth, making them great for warm salads with mustard or bacon.
4. New Potatoes
These young, just-dug gems are small, thin-skinned, and naturally sweet. Their texture is soft but never mushy.
No peeling required—just boil and toss. They’re ideal for simple, elegant salads with dill or chive.
5. White Potatoes
Smooth and all-purpose, white potatoes give a creamy bite without falling apart. They’re neutral enough to carry any dressing.
Whether warm or cold, they’re dependable and balanced. A good everyday choice for creamy or vinaigrette styles.
6. Purple Potatoes
Striking in color and rich in antioxidants, purple potatoes add visual drama and a slightly nutty flavor to creamy salads. They hold up well.
Boiled gently, they stay vibrant and firm. A bold choice for cookouts or holiday spreads.
7. Baby Gold Potatoes
Smaller cousins to Yukon Golds, baby golds cook evenly and quickly. Their skin is tender, their flesh naturally buttery.
They absorb dressing without breaking apart. Great for quick-prep salads with fresh herbs.
8. Petite Red Potatoes
Mini-sized and deeply red, these potatoes are built for bite-sized salads with minimal prep. The texture stays springy and smooth.
Cut in halves or quarters, they’re cute, colorful, and consistent. They shine in Dijon or sour cream dressings.
9. Carola Potatoes
A lesser-known star, Carolas bring a golden hue and a creamy, slightly sweet bite to any salad bowl. They’re firm but silky.
Their natural richness pairs well with tangy dressings and fresh green herbs. An underrated pick for smooth texture lovers.
10. Yellow Finns
Soft, dense, and rich, Yellow Finns melt into dressing with just a stir. They make potato salad taste indulgent and lush.
The flavor is buttery and full, needing little enhancement. A go-to for ultra-creamy, picnic-perfect salads.