Which potato variety do you use for potato salad and why?
I find flaky potatoes like russets fall apart or disintegrate unless they are under cooked. I'm trying to make the kind of potato salad like they make in Germany and Austria, with a little beef broth, glossy, slightly slimy, but with out a sauce of decomposed potato mixed with the dressing. I'm sure this has to do with potato variety. My best try so far has been with Russian fingerling potatoes.