How do I stop fricking up potato salad?
This time I made sure to get waxy potatoes but they didn't really absorb the mayo-based dressing. And I made my own mayo and it kinda turns watery in the potato salad. Do I need to cook my mayo to make it work for potato salad, like cook the eggs or the dressing altogether?
I usually add cooked onion, diced pickle, and diced cooked bacon and that part is fine but I guess I should be using starchy potatoes and just boiling the frick out them and coarsely mashing it with a fork and then adding the mayo right away after that or something. The mayo is lemon juice egg yolk and neutral oil made in an immersion blender. I do not like the taste/texture of commercial mayo.
t. watery potato salad eater