Small potatoes are best for this red potato salad. This way, the potatoes maintain their natural moisture and sweetness. We prefer the texture when cooked whole, but you can chop the potatoes if you’re in a pinch for time or if your potatoes are large. If you don’t have red potatoes, use other waxy potatoes, such as Yukon potatoes, white or creamer potatoes, and fingerling potatoes. These are quick-cooking, and since they are already small, there’s no need to chop them before cooking them. Russet or baking potatoes will also work, but the salad’s texture will be less creamy.