Why are waxy red potatoes structurally superior for inclusion in day-three meal-prepped grain bowls compared to starchy potatoes?

Because they are waxy, they maintain their structure perfectly, unlike starchy potatoes that can crumble.

The structural composition of different potato types dictates how well they hold up under various preparation and storage conditions. Red potatoes are characterized as waxy tubers, which means their starch granules remain more intact and cohesive even after cooking and subsequent cooling or storage. This characteristic allows them to maintain a desirable texture over several days, making them perfectly suited for use in meal-prepped components like grain bowls or salads without turning into an unappealing, mushy consistency. In contrast, starchy varieties tend to break down more easily, leading to crumbling and textural failure when repurposed after initial cooking.