I am making potato salad for over a hundred guests this weekend and have a great recipe but need HELP!!?

Question

How do you actually prepare the potatoes? I know you cook them but do you cut them up into pieces before you cook them or do you cook them whole? If whole, do you cook them in their skins or peeled? Do I cut them up when they are HOT or do they have to cool first. If so, HOW LONG? The recipe calls for one Five pound bag of potatoes so how long do I cook them? HEEEELLLLP please you amazing cooks and chefs out there. I'm freaking out because OBVIOUSLY I have never made potato salad before! THANK YOU for ANY help!

Answer 1

Depends on what type of potato you are using. IF they are small red skinned, it's ok to leave the skin on. If you're using a russett, or Idaho, skin them before boiling. Too much starch will make the potato salad yuk lol. Cut them in bite size pieces before boiling. Boil until fork tender. This means about 10-15 mins poke a fork in the potato, If it slides in easily, take them out and strain and rinse with COLD water to stop the cooking. If you poke the fork in and the potato crumbles, you've cooked them too long, so you want to take them out before this stage
let them sit for about 2 hours in frdge mmmmmmmmmm good

Answer 2

You have a couple of choices:
1) you may peel (or don't peel, some people prefer having the potato skin in the salad) each potato and cut it into chunks--about an inch or so in size. (Keeping the chunks about the same size means they'll all cook evenly.) Cover the potatoes with water. I often add salt to the water so I don't have to add as much salt later. Bring the potatoes to a boil and cook for about 15 - 20 minutes. You can check to see if the potatoes are done by sticking a paring knife in a chunk. If the knife goes in easily, the potatoes are done OR
2) cook the potatoes in their skins in the microwave or the oven--the microwave is much faster, obviously. When the potatoes are cool, peel them (or not) and cut them up into 1 inch chunks. NOTE: Many people often prefer to use a less starchy potato such as Yukon gold rather than the traditional russet baking potato for salads Good luck!!.

Answer 3

Cook the potatoes (I use red potatoes) whole with skin on, until a fork will penetrate without too much resistance. Do not overcook as you will need to cut the cooked potatoes into cubes without them falling apart. If you you run cold water over the potatoes you will stop the cooking process, cool the potatoes so that you can handle them and peel & cut into 3/4 inch by 3/4 inch cubes, don't obsess over the size as a little variation shows your hard work. I add cooked egg, mayo, mustard, salt, pepper & red onion to potatoes. When I serve I like crisp bacon bits, however for a large group these should be served on the side.

Answer 4

LOL, obviously not, but don't worry, it's not too hard. One 5 lb bag doesn't sound like enough to me. Are you taking the dish to a pot luck?

In any case. You should cut and peel the potatoes before you cook them. They need to boil in water to cover till almost tender and falling apart. Cool them before you add the dressing if it a cold one with mayo. At least an hour or more of cooling time will be necessary.

Potato salad is best when made ahead the day before because the flavors have a chance to blend and mellow. That way, too, it has plenty of time to cool in the fridge.

Good luck and hope it turns out great!

Answer 5

You can cut the potatoes in chunks first in order to shorten the cooking time. The way to tell when they are done enough is the knife test. You stick a knife into a potato to see if it's soft enough.

So the choice is yours. Cut then cook, or cook then cut.

It's really risky doing a recipe the FIRST time for a group as large as 100 people, but potato salad usually comes out right, so there's less risk with it than with other things.

If you cook then cut, you cut when YOU wish.. . hot or cooled off.
My guess is maybe 20 min... I don't recall... I just do it till they are done enough. I don't worry about the time. Since you are making it for a large function, please remember you should do them early so you can finish the potato salad and let it sit in the refrigerator long enough for all the flavors to blend well.

Answer 6

IF this is classic American Potato salad with May and mustard peel and chop int squares and cook on low until tender (about 1hour) drain and let cool 1 hour before adding ingredients- for German potato salad wash, leave skin on and slice cook until tender (about 35-45 minutes) let cool slightly (about 15minutes) then add ingredients for dressing and other vegetable as well. You really only want to cook a potato whole if you are baking it. Good Luck!

Answer 7

Remember, not all potatoes are good for the same recipes. I like red potatoes for salad.

Cut them up into a large dice, place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool and stop the cooking process. Remove skin by rubbing with a tea towel. (Much easier than peeling before-hand.)

Answer 8

Depends on what type of potato you are using. IF they are small red skinned, it's ok to leave the skin on. If you're using a russett, or Idaho, skin them before boiling. Too much starch will make the potato salad yuk lol. Cut them in bite size pieces before boiling. Boil until fork tender. This means about 10-15 mins poke a fork in the potato, If it slides in easily, take them out and strain and rinse with COLD water to stop the cooking. If you poke the fork in and the potato crumbles, you've cooked them too long, so you want to take them out before this stage.

Answer 9

I cook them whole with the peeling on and after they are done then I peel them. This makes potato salad taste the best. My family always ask for my potato salad and they always want to know "my secret". Well that is it! I would cook them for about 40 minutes. You might need to add water. Poke a knife or ice pick in the largest potato after about thirty minutes. When the pick goes through with ease then they are done.

Answer 10

It depends on what type of potato your using & what kind of potato salad your making. Anyways there a easy way Cook potatoes in boiling water, 15-20 minutes or till tender. Do not overcook. Drain, cool. Peel and slice into large bowl. Dry cucumbers and add to bowl. Lightly mix in mint. Drizzle with oil. Sprinkle with lemon juice. Add salt and pepper to taste. Cover and chill until ready to serve.