Every time I make potato salad or macaroni salad, it seems to absorb all the mayo and the next day its so dry that the only way to eat it is to add more mayo which of course I don't want to do, so I wind up throwing it out.
My question is, does anyone know how to make it so the mayo doesn't disappear by the next day? (like the stores do) I do use vinegar btw and I do wait for it to cool down b/4 adding the mayo. What is the trick?
~ WORRY LOOKS AROUND, SORRY LOOKS BACK, FAITH LOOKS UP ~
Courage doesn't always roar.
Sometimes courage is the quiet voice at the end of the day saying,
"I will try again tomorrow."