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Leona 05/20/10 |
I will be making 40 lbs of potato salad and would like to make it several days in advance. What I plan on is blanching the diced red potatoes for 3-5 minutes or until just cooked but still firm. Drain and spread out on a foil lined baking sheet. Placing in the oven on 350*F or so to dry them out. Remove from oven and splash cider vinegar on them. Allow cooling cover with plastic wrap and refrigerate for 24 hours maybe up to 36. I would then mix in the rest of the salad ingredients and dressing the night before.
Question 1: Is this safe? THX |
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ellen 05/20/10 |
Using red potatoes is an excellent choice, reduces the risk of mushiness. Use a dressing, such as Italian, or the dressing for the potato salad, not just vinegar. They would do fine if just drained, not also roasted. Safe, if you get tit promptly to the fridge, and keep in layers 2" or less; zipper bags is a good way to do. You can make the pasta salad all the way done, up to two days ahead. |
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Leona 05/20/10 |
A light Italian dressing sounds like a good idea. I will add the sour cream and mayonnaise part of the dressing at the very last. thank you |