I will try it. One of my co-workers makes a potato salad that is *exactly* like my Grandmother’s, which was perfect; and she always makes extra for me. So, I haven’t made it in a while.
But the next time I do, I’ll try your suggestion!
-JT
I forgot to add: it’s imperative that the potatoes still be hot when mayo (or whatever dressing you use) is added. That’s the trick of it absorbing all the dressing and why sometimes it must be redressed several hours later.