I make mine this way, but then do a cold water bath after draining off the hot water. Seems to keep the chunks firmer. Also add a pretty good dollop of mustard as my family likes mustard potato salad.

Just made potato salad over the weekend. You way sounds easier than the way I did it. May have to try it...

My cousin has a huge family. She makes the potato salad. She gets a 10# bag of potatoes and bakes them the day before. While that's going on she gets her celery, shredded carrots (large bag) and she puts in shredded cheese. Her family also prepares similarly. You'd think it was a restaurant. She adds red pepper flakes and it is good.

I use "new/baby" reds cut into bite size pieces & boil until tender
(but not mushy).

Since I make my "egg" potato salad I cook my eggs a day earlier
and let them cool in a bowl of ice water in the fridge (I TRY to use
7-10 day old eggs as they peel much easier for me).

For me I use Miracle Whip Salad Dressing (not mayo), and standard
yellow mustard, along with red onion.

My ex MIL passed away many many years ago, I still use this recipe to this day. She had such a lovely soul I still miss her.
I use my ex MIL's recipe for potato salad. The main ingredients are as little or as much as you need for just the family or a huge crowd.


Red potatoes
boiled eggs whites chopped up and yolks added to dressing
tomato diced
sliced olives
green onions sliced thin
sweet pickles chopped

Miracle whip
mustard yellow or dijon
garlic powder
creole seasoning
pepper
kosher salt
onion powder
The dressing has no fixed measurements it's all to taste.

Thanks for the tip. I did use Russet's and someone else said that they don't hold their shape. Will try this today, as all of this talk about potato salad has made me very hungry.

My mom always said to make the salad with warm potatoes for better flavor.

I always cut my potatoes in small chunks when making potato salad too. I find it so much easier & they cook quick. I also do it for mashed potatoes. I got into the habit years ago to save energy.

I only use red skinned potatoes for potato salad....much better taste and they hold together since not as starchy...the fresher the potato the better the salad...I cut them in half to boil and use a uniform medium size...use mayo but always add a little Dijon or Honey mustard to spice up the taste..also use at least 3 eggs for a salad for 6...

When the potatoes are done and while still hot I put all the solid salad ingredients [ potatoes veggies eggs ]and half the seasonings together and pour about half a cup of Italian dressing or ranch or French over hot mixture then stir gently. Taste and re-season if necessary. That way there are no unseasoned chunks in the mixture.You will prably need less seasoning this way. Diane C.