I use the America's Test Kitchen method for prepping my potatoes, since it's never failed me and always yields perfect results, if you're a potato salad making pro and have a technique you adore, go for it! For best results, grab red potatoes for this salad, their buttery texture is perfect for potato salad and they hold their shape even after little manhandling to fold in the sauce. Russet potatoes will also work, but will smush and crumble a bit easier.