Potato salad with green onion rings in a white bowl.
The Reason Potato Salad Dressing Should Always Be Prepped In Advance
By Ashlyn Frassinelli
Although prepping a salad too early can result in soggy greens, preparing a potato salad beforehand allows the flavors to meld, creating a stronger, richer flavor.
Make your dressing early to utilize the power of flavor marriage. You'll have more rounded, balanced flavors and less harshness from raw ingredients such as garlic or onions.
Whether you use mayonnaise, mustard, vinegar, and spices or a French-style dressing with olive oil, Dijon mustard, vinegar, and herbs, whisk it well, and let it set in the fridge.
Instead of dumping the refrigerated condiments onto your potatoes, stir the smaller ingredients into the dressing, like celery, green onion, and herbs, then fold in your potatoes.