No need, especially with red varieties. Boiling first may reduce the time in the oven with Russets, but these cook up fast enough as is. u003cbr/u003eu003cbr/u003eTrying to chop them after they’ve been boiled will also result in a bit of a mess! You’ll get perfectly tender and browned spuds for your red potato salad just by baking them with a little olive oil.