I recently made what I thought was a delicious potato salad in advance of my friend's visit. I boiled some potatoes and mixed them while they were still hot with lemon juice and parsley-basil pesto. I refrigerated them for a few days and then the day of, I tossed the potatoes with some blanched green beans, broccoli and more pesto, lemon and olive oil. Unfortunately the texture of the potatoes ended up getting pretty nasty and cardboard-y and somewhat ruined what was otherwise a delicious lunch. Any suggestions about how to avoid this in the future? Is it just better to cook the potatoes the same day you eat them and never refrigerate?
You deserve a cookie.