Summary
The starch content in potatoes decide their usage:
- Baking requires fluffiness: russet > white = yellow > red
- Mashing requires fluffiness: russet > white = yellow > red
- Roasting/boiling requires staying in shape: red > yellow = white > russet
- Frying requires staying in shape and fluffiness: white = yellow > red = russet
Some like using starchy potatoes in their potato salad because they like the way their potatoes soak up the dressing. That's why the summary above is only for your reference. Once you know the properties of different potatoes, start experimenting with a variety of potato dishes to know your preferences!
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