Being cooked that way in their jackets and then steamed, the potatoes go fluffy inside, and don’t get as watery as they might if they were peeled and cut up.

I've made this recipe several times and always cut the potatoes. Yes, they can absorb more water when cut, but I also find they absorb more salt from the water. Also, waxier boiling potatoes, such as reds, tend to not get as water-logged as starchy russets. I find cutting them allows for more even/faster cooking. Not as much of an issue if the potatoes are really small. Anyway, I've never had a problem boiling them after cutting. Whether you boil them whole or cut, one thing's for sure...they do absorb more flavor when still hot or warm. For my "regular" potato salad, I always splash them with vinegar when they're still warm.

It does work both ways but it also depends on the size and type of potato. I prefer to cut them later, still warm. I do cut any larger potatoes in half so they all cook at the same time. Some potatoes do tend to get 'shaggy' if cut.

I don't always have the perfect potato for a recipe, especially now. 5 pounds of the banana fingerlings being delivered today. Roasted whole, great on the grill under chicken or packets, and not bad as a potato salad. Simmered whole and bigger ones cut in half.

I think it does affect the texture. I started making the potato salad recipe from BH&G cookbooks and it calls for cooking red potatoes whole, then cutting. It seems to have more of a hold together texture. However, my husband didn't like the size of the chunks and wanted me to go back to mincing before cooking. It just doesn't have the same texture or taste.

I think it's just a matter of what works best for you. I never peel the boiling potatoes I use for potato salads.

In the BH&G recipe, You cook without peeling or cutting, then peel and cut. You do not use the skins in the potato salad.

Years ago I used russets for potato salad and would peel them. Once I switched to red or other waxy potatoes, I never peeled them. Seems fine either way depending on preference.

I have always only used red skin potatoes in this recipe although all those multicolored fingerlings are very appealing but they were too expensive for 5 lb. The potatoes did get shaggy and of course I left the skins on.

Bumblebeez, I've also made the recipe using all red potatoes. It's nice either way. For some potato salads, I'll sometimes use a mix of red, white (or yellow) and purple potatoes just for the color combo. I always boil the purple ones separately. They'll also lose color if overcooked, so I just keep an eye on them.

I've made this and to us it isn't "potato salad" but a room temperature herbed potato dish. But it is good. (And I had leftovers that I warmed for breakfast potatoes the next morning and they were yummy!)

I boiled some Yukon gold-like potatoes in their jackets, took them out and cooled on parchment, then zip bagged them. I nuke the tator for about 90 seconds, putting a very small streak of hot/sweet mustard under the cut and sliced potato; slather with butter and nuke. Finish it off with lemon pepper.

It's definitely not "potato salad" but easier to say than warm herby potatoes lol

And thanks Chloe, I'll remember that I hope about the purple potatoes!

That's very much like my potato salad that I make regularly. It's an herbed salad. Equal amounts of olive oil and red wine vinegar, whole-grain mustard and plenty of chopped herbs.

I do cut in chunks (unpeeled). I'm always in the habit of cutting my potatoes so they cook faster.

I never boil my potatoes for potato salad. I cook them in the microwave. Then you can peel or not peel.

Sue

FWIW, I believe cooking potatoes whole also preserves more nutrients.