How far in advance can I make potato salad and baked beans for a grad party?

Question

The party is next Sat., for about 50 people. I wanted to get a head start on some of the prep, but how soon is too soon, even with proper refridgeration? I'm also making a spaghetti salad. The deviled eggs and ham roll ups I'll save for the night before, the cake too. Would Thursday night be ok? Any advice?

Answer 1

The beans might be okay to do Thursday night, but I wouldn't do the potato salad until Friday... You don't want it to get mushy...

Answer 2

Go ahead and cook the potatoes for the salad on Thursday, then refrigerate them. Add the dressing the day before, and mix well before refrigerating again. That way, the flavors will have time to blend, and you'll be able to adjust the seasonings as necessary and/or add more dressing if needed.

The baked beans should be OK if prepared a couple of days before, too, refrigerated, and then thoroughly reheated before serving. There's nothing in them that should go bad in that short a time.

Good luck with the party! :-)

Answer 3

For the best flavor, prepare potato salad on Friday if you are not using mayo or any dressing with eggs. If you are, cook potatoes on Friday, peel, and add dressing Saturday morning.

Baked beans taste the best if prepared in advance, so you can cook them Thursday of Friday, and they freeze very well, if you have a freezer that can keep a large quantity, you can cook them today, freeze and defrost 48-24 hours before the party.

Try this:

Peasant potato salad

6 medium potatoes, boiled, peeled and cut in thick slices
1 green pepper, washed and cut in rings
2 salad tomatoes, washed and sliced
1 can tuna, crumbled

Dressing: 4 Tbs olive oil, 2 Tbs vinegar, 1 Tbs water, 1 tsp sugar, 1 tsp salt, 2 Tbs parsley leaves, finely chopped, 1 small onion, finely chopped –about ¼ cup.

Mix oil, vinegar, salt, sugar and water and shake to blend. Add onion and parsley. Stir to distribute evenly. Pour over the boiled potato slices when still warm. Let cool down. Top with tomato, green pepper rings and the tuna.

Best ever potato salad

4 medium russet potatoes
4 thick strips of bacon, diced

Dressing: 2 Tbs minced onion, 10 chives, finely chopped,½ clove of garlic, minced, 2 tsp Dijon mustard, ¾ cup basic vinaigrette

Cover potatoes with cold water. Add 1 tsp salt. Bring to the boil and cook for 15 minutes –potatoes shouldn’t feel soft. Cover in cold water to stop cooking and drain. Peel and slice. Sautee the bacon until crisp; add to the potatoes including the hot drippings. Add the rest of the ingredients and toss. Check the seasoning and serve.

http://www.all-foods-natural.com/articles/ideas-picnic.html

http://www.world-food-and-wine.com/boston-baked-beans-ma.html

Answer 4

Definitely do the beans early. They taste better that way. Mix up the sauce for the potato salad on Thursday, so the flavors can blend well together. Add the potatoes on Friday. Cook them on Thursday, if you like, and then peel & cut them on Friday or Saturday when you get ready to mix it all together.

Answer 5

The baked beans are not a problem, just keep them cool.
Anything with egg is highly risky, & must be well chilled.
Boil the potatoes up ahead of time, & let them cool.
Do not add the mayonnaise until the absolute last minute.
Devilled eggs are double jeopardy, both the yolk & mayo.
You don't want to freeze them, but they must be kept cold.

Answer 6

No more than 48 hrs.