To keep Pennsylvania Dutch potato salad from getting watery when made the day before follow these tips:

1. Use Waxy Potatoes: Opt for red or Yukon Gold potatoes.
2. Cook Properly: Boil until just tender, not overcooked.
3. Drain Thoroughly: Let potatoes sit in the colander to remove excess water.
4. Cool Completely: Allow potatoes to cool fully before mixing.
5. Dry Ingredients: Pat dry any added vegetables.
6. Thicken Dressing: Use less liquid and more binding agents like mayonnaise.
7. Proper Storage: Store in an airtight container.

These steps will help maintain the salad's consistency.