The later you prepare the potatoes for your Easter Sunday salad, the better. The recommended shelf life of the refrigerated cooked potatoes is three or four days. When you factor in the other ingredients (such as mayonnaise) this reduces the usable shelf life even more. Because of this combination, I suggest cooking the potatoes on Saturday afternoon, refrigerating, then finish prepping the potato salad that evening or Sunday morning and consuming within two days.

Here's a link to a number of potato salad recipes on our website to give you inspiration for your dish: https://idahopotato.com/potato-salads-16

And, here's a link to a group of potato salad recipes that are great for Easter Sunday: https://idahopotato.com/easter-18 

Learn more about All Things Potato Salad here!