Potato Salad (2024)

FAQs

How much potato salad for 25 guests calculator? ›

To prevent this, boil the potatoes until they are just tender, but not falling apart. Drain the potatoes and let them cool completely before adding the dressing. Add the dressing gradually: Adding too much dressing to the potatoes can cause them to become soggy.

Rinsing potatoes helps remove excess starch, so it is recommended to rinse the potatoes before cooking. To ensure even more starch is out of the way, it's recommended that they even be quickly rinsed after boiling. We recommend using hot water for rinsing after boiling and cold water prior to boiling.

Try draining the water and then leaving the potato on the stove for a few moments to cook any extra water out, just turn lightly so you don't over work the potato or it will turn mushy.

In this case we know 3 pounds feeds 10 people. If we divide 3 pounds by 10 people we get 0.3 pounds of potato salad per person.

For a big spread with lots of side dishes, you'll want to have about four ounces (125 grams) of potato (that's precooked weight) per person. If you're serving fewer sides, you can up it to about eight ounces (250 grams) per person.

Always cut up the potatoes into a dice before boiling them. If you boil the potatoes whole, the exterior of the potato will get too soft and crumbly before the interior has a chance to cook through. Best potatoes for potato salad? Russet, Yukon Gold, or red potatoes (new potatoes) are all excellent for potato salad.

Boiling potatoes for potato salad is time-consuming and often waterlogs the potatoes. Here's a simple way to cook your potatoes for a better texture — no pot of boiling water required!

To keep your salad from falling apart into mush, it's important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings.

Why wait for water to boil before adding potatoes? ›

For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.

If it's a potato salad, be sure to let the potatoes cool (the starch cells close up) before adding any dressing or salad mixture. Warm potatoes will soak up the liquids. Taste an hour after mixing and see if the spices need tweaking. Mashed potatoes do the same thing if you add in the garlic or cheddar cheese too soon.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot.

You've got two options. The first option is to cook more potatoes and make more potato salad, adding more of every ingredient except mustard. Doing so will get the mustard content in equilibrium with the rest of the flavors in the salad. Your other option is to adjust the seasonings to compliment the…

Each adult will consume 1 pound of food total; children, about 1/2 pound. The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet. Guests will always eat — and drink — more at night than during the day.

1 (2 lb. bag) Tossed Salad/Chopped Romaine serves 16 (main course) to 25 (side salads). 6 (2 lb. bags) = 150 servings (you will go through every bit of it).

Before you buy your potatoes, you'll need to know how many people you plan to serve. In general, you'll want to plan to make between one third to one half pound of potatoes per person. So if you're cooking for a group of 10, plan to mash up anywhere from three and one third to five pounds of potatoes.

“A general guideline to estimating how many sweet potatoes you need when hosting friends or family for a meal is one medium sweet potato per person,” Burgess says, as if she's done this many times before.