[QUOTE Thanks for this step....last two batches of homemade p/s turned into potato salad soup overnite.......never happened before.....now think I know why.....will try this extra step w/next batch![/QUOTE]

Be sure to only cook your potatoes until just tender, if they are over cooked they can easily fall apart. Some people swear by using the golden potatoes that this won't happen. Good luck.

I make my own also. No store bought stuff. I boil potatoes with the skin still on. Then peel & dice after cooled. I add mayo, mustard, diced dill pickles & hard boiled eggs. I sometimes add a few tbls of dill pickle juice to it too.

Red potatoes, cooked, peeled and diced
diced onion, sweet relish, boiled & diced eggs, mayo, thinned with cream, mustard to taste.
Now the real taste is the salt. No pepper.... but plenty of salt, enough to counter the sweet relish and create a good sweet/sour balance..

Bear with me.
I make mashed potatoes the night before:
Peal lots of potatoes and bring them up to pressure and remove from stove, run cold water over lid and pour off water. [No waiting.]
Then in my large mixer bowl add butter, can milk, salt and pepper to taste, and serve. Store what is left.
Next day: take left over's add mayo, and sweet pickle relish and celery salt and serve cold.