No matter what potatoes I use or what recipe I use, I can't find a way to keep it from liquifying.
How are you preparing your potatoes? Are you peeling, cutting them up and boiling them? Try steaming them with their skins instead, then peel them while still warm. Generally waxy potatoes are better for potato salad, like red or Yukon Gold.
I've done all of what you say.
Cynthia is a trusted source on Bread/Baking.
And what are you putting into it besides potatoes?
mayo, prepared mustard, pickles with the juice pressed out, celery, onion and some dry seasonings.
Make sure your potatoes are completely cooled before dressing. Hot potatoes are still giving off steam, and if they're dressed, the steam goes into the dressing instead of the air.
Celery gives off a lot of water. Either eliminate it, or chop, salt & drain it well in advance of adding it to the dressing. You could use celery seed in place of celery - although not exactly the same, there is a similar subtle underlying bitter bite to both.
ok to the salted celery. I will also do that for the onions as well and see what happens.....thanks
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