Expert: Teri Davis Newman - 5/22/2008

Question
QUESTION: We are planning to have enough food for 100 people. Here's the plan...

-BBQ brisket (about 60# uncooked weight)
-baked beans (2 - 7+# cans)
-potato salad (making with 20# potatoes)
-fruit salad (about 18-20# (apples, mandarin oranges, pineapple, grapes, strawberries and maybe bananas (they don't turn brown because of the pineapple juice)))
-veggie tray & dip(broccoli, baby carrots, cauliflower, celery, cucumber, radishes, peppers)
-potato chips (12#)
-cake -2 sheet cakes from bakery

The open house is scheduled to last 4 hours.
We've got the serving tray/warmers for the brisket and baked beans. I know the potato salad should be kept cold. Will it be sufficient to have the bowl of potato salad setting in another bowl of ice? What about the fruit salad and veggie tray? Should they also be kept cold?

Thank you!!

ANSWER: You can make a German potato salad that doesn't require refrigeration, I have a recipe for a delicious one that everyone loves as it is balanced--not too sweet, not too tart. I'd be happy to give it to you if you'd like to have it--it's served room temp or hot.  Keep the fruit salad cool, sitting it over ice will work. The veggie tray will be all right at room temp but keep the dip cold--divide it in half and put the second half out about 2 hours into the party or when the dish is empty whichever comes first.  Do the same thing with the potato salad if it's mayo based--keep it cool and refill the bowl from the reserve container in the fridge and change it every 90 minutes or so--toss whatever is left in the bowl and put out new bowl and salad just to be safe.

---------- FOLLOW-UP ----------

QUESTION: Thanks for the quick response. I'd love to have your German potato salad recipe. Both my husband and I like German potato salad and that sounds like a good option. Thanks you!

Answer
You can double this recipe--it's a crowd pleaser--there's never any left no matter where I take it.  My family fights over it on holidays but it's pathetically easy to make. Follow it to the letter and it's the best you'll ever taste--not too sweet or tart or bacony or oniony--balanced and yummy.

6 pounds red or white creamer potatoes
2 pounds bacon, diced and fried crisp
2 cups white vinegar
2 cups water
2 tsp salt
1 tsp Accent
1 tsp pepper
1 box (16 oz) 10X powdered sugar
2 large (baseball to softball size) onions, chopped

Directions
Dice bacon and fry till very crisp.
After frying bacon, remove from drippingd with a slotted spoon and set aside.
Cut potatoes into quarters or sixths if the are big and boil till tender, drain and set aside in large bowl.
In the hot bacon drippings add the onions and fry them in the hot drippings until they separate and begin to soften, about 3 minutes.
Add water, sugar and seasonings to the drippings and onion mix and bring to a full rolling boil while stirring, then remove from heat.
Pour dressing over drained potatoes and Stir potato salad up from the bottom smashing the pieces a bit to aid in the thickening of the dressing. Mixture will look a bit watery, don't worry about that.
Stir in the reserved bacon pieces and let sit on the counter for 4 hours before serving or chill overnight in the fridge and reheat before serving. Potatoes will absorb dressing so the standing time is very important to the success of the recipe.