ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Why does my potato salad turn soupy after a couple of hours?

Misc.
Why does my potato salad turn soupy? It always looks good (and taste good) for the first few hours...but if I don't serve it right away, it turns soupy. I always have a request to make this for get togethers, but to make it a day ahead is imposible. Here is a list of ingredients...I don't measure anything I just go by taste.

Red potatoes
celery
radishes
cuccumber
green onion
green pepper
salt
pepper
salad dressing
mustard
viniger
sugar

Any help I can get would be greatly appreciated...as I have to make it for the 4th weekend.
MsgID: 0070644
Shared by: Kathy, MI
Board: Cooking Club at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pumpkin Pie with Custard Layer
  • PUMPKIN PIE WITH CUSTARD LAYER As the pie bakes, the pumpkin rises to the top and makes a thin layer. 4 eggs, beaten 1 cup white granulated sugar 1/2 teaspoon salt 2 Tablespoons all-purpose flour 1 cup pureed cooked ...
  • Tender Pot-Roasted Beef (Easy Everyday Cooking Cards)
  • TENDER POT-ROASTED BEEF 2 pounds bottom round or rump roast, trimmed Juice of 1 lemon 1 oven cooking bag 2 onions, thinly sliced 8 baby carrots 2 medium potatoes, peeled and quartered 4 stalks celery, sliced 1 ...
  • Baked Jalapenos (using cornflake crumbs)
  • BAKED JALAPENOS 1 (3 ounce) package cream cheese, softened 1/4 teaspoon ground cumin 2/3 cup shredded Monterey Jack cheese 1 teaspoon minced fresh cilantro 8 jalapeno peppers, halved lengthwise and seeded 1 egg, beate...
  • Zucchini Italiano (no meat, crock pot and broiler)
  • ZUCCHINI ITALIANO 6 to 8 small zucchini, unpeeled and cut into 1/4-inch slices 1 small onion, thinly sliced and separated into rings 3 tablespoons olive oil 2 cloves garlic, minced 1 to 2 teaspoons salt 2 teasp...
  • Lynn University Chicken Cacciatore
  • LYNN UNIVERSITY CHICKEN CACCIATORE FOR THE CHICKEN: 3/4 cup all-purpose flour 2 1/4 teaspoons garlic powder 3/4 teaspoon dried oregano Salt and fresh-ground black pepper (to taste) 1 egg 1/3 cup milk 4 boneless, ski...
  • Turkey and Artichoke Antipasto Salad
  • TURKEY AND ARTICHOKE ANTIPASTO SALAD 2 cups whole wheat rotini pasta, uncooked 2 cups cooked Turkey, chopped 2 medium tomatoes, cut in 8 wedges each 1 (14 ounce) can artichoke hearts, drained, quartered 1 (4 ounce) ca...
  • Royal Dough Chicken Pie (Pastel de Pollo de Masa Real)
  • ROYAL DOUGH CHICKEN PIE (PASTEL DE POLLO DE MASA REAL) "This pie crust recipe is unbelievably easy and can be used either for the best chicken pie ever or for the guava pastries that have become so ubiquitous in South...
ADVERTISEMENT
  • Zippy Tuna Salad
  • ZIPPY TUNA SALAD 1 (8 oz) can crushed pineapple 1 (12 oz) can tuna, drained and flaked hard-cooked eggs, chopped (to taste) 1/2 cup chopped celery 1/4 cup chopped onion 6 tablespoons mayonnaise 1/2 teaspoon Dijon must...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Why does my potato salad turn soupy after a couple of hours?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!