Danshakuimo: It has a lot of starch, and when boiled, it becomes fluffy like powder. It is easy to boil and fall apart, but it is easy to crush and is suitable for mashed potatoes.
(When making mashed potatoes, it is better not to add salt to the boiling water, as the cells become soft and sticky.)
Make-in: It has little starch and is sticky, so it does not easily fall apart when boiled. When crushed, it becomes sticky like glue.
It would be better to use "Baron for a rich type of potato salad" and "Make-in for a light type using diced potatoes".