preparing early

[kpollard_2000]

How early ahead of time can you prepare potatoes for potato salad or pasta for pasta salad? I usually do everything the same day, but I've taken on a few too many jobs this weekend and would like to get a headstart on things. Thanks

[cookM]

We've prepared potato salad for 300 the day before. We were just very careful about refrigeration and all that. There were hard boiled eggs in it, so we folded those in right before the potato salad went on the truck.
About the pasta salad...not sure cause I don't know what you're putting in it. Pesto?
The day of. Tomatoes? I think the day of. You could probably cook off the pasta the day before, oil it, and keep it in a bus tub in the walk in. Not sure about the absorption of flavors with that one, though. Good luck.

[kpollard_2000]

I'll mix everything the day of. I'll cook the potatoes and pasta a day early and refrigerate.

[UniChef]

...and store your mayo in the cooler. This way your finished product is already down to temp and doesn't have to sit in the danger zone in the cooler any longer.



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Mike Bersell, CEC
unichef@unichef.com

You are all right. There is nothing wrong with making salads, whatever kind, ahead of time. If you have a party for 2000 people, you think you are going to have time to make potato salad the same day? Yeah right. You make it, store it, then adjust the seasoning when you serve it. Simple as that!

I believe the secret of of both dishes is to add your mayo, sauce or whatever immediately after boiling. Pastas and potatoes are porous at this point and accept the flavors more readily.

[kpollard_2000]

I have to agree with mogourmet. I mixed it together the day of. The potatoes did not absorb any of the flavors. Next time I'll mix some of it right after cooking the potatoes.