Why does my potato salad turn watery after one or two days I boil potatoes cool and cut for salad add dressing and in a couple days have to get rid of it any help is appreciated thanks

If you add onion and celery, they leach juices into the salad. Blanch the vegetables by dropping them (chopped, of course) into the pot with the boiling potatoes for about 30 seconds max and allow then to drain fully along with the potatoes.

I don't remember what receipe I used to use to make potato salad that my husband loved. I hated potato salad and never ate it but he loved it and declared it the best he ever ate. I only started eating potato salad a few years ago... boy did I ever miss out on a good thing. I would boil and cool my potatoes also. That is NOT your problem of why it is watery. The water comes from the dressing that you use. Change your receipe. I wish I had that receipe I used to use. Dang!

Try using
1 /2 cup mayonnaise
1/2 cup sour cream
1 tablespoons horseradish
I hate horseradish but it makes a world of a difference in the taste

My mom uses baby dill or sweet relish pickles, miracle whip, and a small amount of yellow mustard... very good...

My ex used a dressing recipe passed down from her great grandmother and it was good as well... can't say I ever thought it was real potato salad since it wasn't like my mom made, but anyway the dressing was close to a french dressing as near as I can describe it... The recipe seems to be some closely guarded family secret so they won't share.

It never lasted long enough to get watery.

Forgot --since I haven't made potato salad in a couple years.
Even when you let the potatoes cool they are still warm on the inside.
Let them cool and then set them in the fridge for about 10 to 20 minutes to actually chill them before adding any dressings. I noticed that every time I get impatient and add the mayo before they are completely chilled mine melts too.

Do you boil the potatoes with the skins on and remove later. Do you use red potatoes?

To keep it firm and not so mushy, Here's the recipe I use, I simply boil my potatoes for 15 minutes, they are tender but still kind of firm, And you need to stir it once or twice while in the fridge.

1 1/4 lbs russet potatoes
1/2 c and slightly more Mayo
2 tsp sweet pickle relsih
2 tsp sugar
1 1/2c chopped onion
1 1/2 tps prepared mustard
1/2 tps white wine vinegar
1 tbsp minced celery
1/2 tsp shredded carrot
1/8 tsp parsley
1/8 tsp pepper
Salt to taste
1/2 tsp. pimento or (red pepper, green pepper)mix
Parsley for topping.

Boil potatoes, 15 minutes, drain, cool and then chop.
Combine in another bowl, potatoes, mayo, relish, sugar, onion, mustard, vinegar, celery. Pimentos/peppers, carrots, parsley salt and pepper, mix, chill for at least 1 hr.

This is the recipe I use for potato salad; it doesn't have a mayo base, but rather a vinegar and oil one. It's fantastic, and I've never noticed it get watery after a few days (not that it lasts that long... ). The most it needs is a good stir before serving to redistribute the dressing:

3 – lbs red potatoes, boiled and cooled
1 – bunch green onion, chopped fine
1 – bunch flat leaf parsley, chopped fine
¾ - cup vegetable oil
3 – tbsp cider vinegar
3 – tsp lemon juice
1 – tsp paprika
½ - tsp pepper
Salt to taste

Directions:
Combine all dry ingredients in small bowl. Shake together wet ingredients and pour over potatoes. Add dry ingredients. Stir to mix. Add salt to taste.


I usually don't measure the dressing ingredients, but just make it to taste. I've converted my entire potato-salad loving family with this new recipe! :)