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I agree with you just alittle of the potatoe mixes with the egg and mayo making it a nice texture. I also do not add any onion until just before serving.... it keeps the onion from absorbing into the salad. I like to taste the onion when I bite into it and it not be a part of the origional flavor. I make up my mayo mixture the evening before I intend to serve it so the seasonings blend well. : )
I just made some really good potato salad and I used yellow potatoes. What I found to help the potatoes to not get mushy is to not over cook but also instead of mixing the ingredients I folded them in. Works great. I hope this helps.
I have used all three of the potatoes listed, Red, Yukon and Russet.
They all work well, but I find that the russet hold up best. And it adds so much more of a potato taste.
Draw back is that day 2 it seems drier.
I agree baking the potato verses boiling is wonderful.
Water just seems to cook out some of the potato taste. Plus they have a tendency to fall apart if over cooked or if they are old potatoes.
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ms__gehrkeWhen I make potato salad, I only use the little red potatoes as they seem to hold up the best.
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