When I make either potato or macaroni salad, I always have a problem the next day with the salad soaking up the mayo so it looks like there was no mayo added. I DO feel that I add a good amount of mayo.
I don't add a lot of ingredients, just a little salt and black pepper, chopped onion and celery and maybe a little parsley, never any eggs or mustard. I don't know what I'm doing wrong because I always let the potatoes cool before making the salad, and I always rinse my pasta in cold water after cooking and let drain for a while before mixing.
A deli near me makes potato salad and I'll have it for days and it will still look like it was just mixed with mayo; the potatoes in their salad (macaroni too) never absorb the mayo. Does anyone have a remedy to this problem?