I never use Russet potatoes - they don't stay firm for potato salad. Red or Yukon Gold are my choice. I also stir in about 2 Tblsp. sugar (white or brown) into dressing. "Wakes" it up, I think. DD cubes potatoes before boiling as described here. She's got 2 sons who play athletics and eat when convenient so she makes lots of potato and macaroni salad. In fact, she makes 10 pounds of potato salad at a time.
Last edited by tranum; 06-26-2016 at 06:04 PM.
Reason: added info.