recipe calls for small potatoes - then they are sliced into halves or quarters, but the potatoes in the photo appear to be larger - confused about...

Besides ease of eating I think it is important to cut the potatoes so they have flat sides to maximum browning. I would go for small potatoes cut rather than tiny potatoes whole.

Regardless the size of the individual potatoes, the point is to cut them into bite-sized pieces.

This is for a potato salad, a dish that is customarily eaten without further slicing after serving (unless you're feeding a little kid). Think about who is going to eat them and use your best judgment in cutting them down to a size that your guests would find comfortable putting in their mouths.

Good luck.

The ones in the recipe are red creamers. If you scroll through the photo slideshow at the top of the recipe, you'll see a shot of someone cutting the potatoes. They appear to be standard size (what you would find in a typical grocery store), a little larger than a golf ball.