Instead of boiling your potatoes for potato salad bake them. It keeps the potatoes from getting waterlogged and weeping into the salad. I bake them the day before, let them come to room temp, then put them in the fridge over night. When they are cold they are very easy to cut up. If you like, cut them into the size you want and stir them with oil based dressing (I like Italian) and bake them in a single layer; roast and brown them for more flavor.