Nobody — not also you — desires to touch the watery key of potato salad you brought to the party. Not once it"s wedged in between a heaping key of corn top top the cob (which was absolutely not boiled), and a bowl of buffalo chicken dip. Heck, also the broccoli salad is beginning to watch appetizing.

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How did this happen? You might have sworn a couple of hours earlier that her homemade potato salad had all the appropriate qualities: tender, creamy, cool, and well-seasoned. There are a couple of reasons your potato salad has actually somehow morphed indigenous scrumptious come soggy. To find the answers, we went to the most serious potato professionals in city — the Idaho Potato Commission. The decades-old board of directors is a state company that promotes Idaho"s renowned spuds, and its members know the in and outs that what have the right to make or break your potato salad.

The Idaho Potato Commission lists a few possibilities: If you use the wrong form of spud, overcook your potatoes, or mix the potatoes through the not correct ingredients, you can find yourself in the unappetizing are of watery potato salad.

Have you ever heard that factoid around how there room thousands of potato arrays in Peru? Peru doesn"t mess around, and neither execute potatoes (via The Guardian). If you pick a starchy potato, chances are it will dry out quickly and also fall apart, producing some not-so-tasty mush in your potato salad. Opt because that potatoes that are more waxy than starchy: prefer fingerlings, or those buttery Yukon golds. This won"t crumble, but will hold their solid, soft texture (via The Kitchn).

And it"s helpful to chop up her potatoes before cooking them, quite than plopping the whole spud right into your pot that salted water. This will permit the potato to cook much more evenly, resulting in less "mush," according to the Idaho Potato Commission.

By the way, while we detest watery potatoes, we want to keep in mind that potato water is actually quite useful. That salty, starchy water you provided to cook your potatoes can be repurposed because that whipped potatoes, potato bread, and even soups and gravies (via The Spruce Eats). Sustainable cooking, anyone?

One the the biggest things around potato salad is that is versatility. The Idaho Potato commission reminds united state of this versatility by featuring an ext than 100 potato salad recipes ~ above its website (something we find both exciting and also slightly terrifying). Even if it is you"re decking her salad out through dijon mustard, homemade vinaigrette, fermented cucumbers, or garlicky aioli, you"ve gained to yes, really think about how each ingredient will affect the overall snapshot (via Country Living).

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As the board of directors reminds us, too plenty of watery ingredients have the right to lead come a watery potato salad. So if you capture yourself adding ranch dressing, olive oil, white vinegar, and also pickle brine as whole (which we seriously don"t suggest), you shouldn"t be surprised as soon as your salad appears, well, watery. Switch some of your liquid ingredients v heftier foods: Swap the runny, love husband mustard dressing with a thick, homemade love husband mustard. Replace the tabasco sauce with some sriracha. Shot incorporating mayonnaise and hard-boiled eggs — the yolks will add to the creaminess (via Allrecipes).