Waxy potatoes are preferred when making potato salads. They are low in starch and high in moisture and sugar. Since they hold their shape well when boiling and steaming, they are great to use in soups, stews and potato salads. Waxy potatoes are mildly sweet and have a firm yet creamy texture. Some examples are baby potatoes, creamers, and red potatoes. Avoid using russet potatoes, golden potatoes or white potatoes as these are the starchy variety that become softer and less firm when cooked.