With 809 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
I made home made potato salad last night and immediately refrigerated it. Just got a call the dinner is cancelled - flu! How long will the potato salad last? Will it help to freeze it and thaw slowly, because the dinner is rescheduled for next weekend.
I would make sure the refrigerated container is closely sealed next to the potato salad mixture to keep out any additional oxygen from discoloring the potatoes and they should last a week. Of course, I don’t know your recipe. If it contains eggs, I’d start over. If store bought mayo that’s probably fine as the ingredients are pasteurized and have stabilizers. Home-made mayonnaise, toss. Vinaigrette, OK to keep. Sour cream could also break down or curdle over time. Pickles or a little acidity actually helps in the preserving the flavors. Celery might get limp. Olives, fine.
The potatoes should freeze if you choose to do this, but I’d be more worried about the dressing.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane