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Sep 1, 2012 06:05 PM

Sliced and peeled cold red potatoes.... help needed, please.

This is so simple, I am having a hard time. I have been asked to provide red potatoes that are cooked peeled and sliced to go into a main course salad tomorrow. Is there anything I should know about this to make it work? I have to take them already sliced in a baggie. Do I need to have water in them for transport? How will they hold together best for transport? I should not be stressing over this as I have no problem making Beef Wellington for 15, but I want to make sure it is a success.

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  1. Don't overcook them. Marinate in a little wine vinegar while still warm. No water.

    2 Replies
    1. re: GH1618

      Unfortunately, I have been asked not to season them. Should I peel and slice before boiling? Will they hold together?

      Thanks for replying, I was afraid people would think this was a bogus post because I am thinking this should be so easy. Maybe I am overthinking this...

      1. re: nosey

        Once they're cooked they shouldn't darken if kept sealed and chilled. I would peel before boiling, hold submerged in cold water until the cooking water was ready for them, move them to the cooking water and cook the until they were almost but not quite done (firm fork tender) then drop them into ice water and hold until ready to deliver. For delivery I'd simply put them in a plastic bag, prevent them from being crushed or bruised and deliver them as planned.
        I rarely peel red potatoes but if that's what the host wants then I suspect you have no choice.
        If you can vacuum seal them that'd be great.

    2. Well, I would boil them (a little under), peel (easy, and kind of fun at this point), slice, cool thoroughly (thoroughly!), put in a bag or covered tub and hope for the best.

      1. Thank you all for your help! I boiled the potatoes for about 11 minutes then poured cold water and ice over them. I put a bit of salt in the boiling water. I peeled them, but was a bit worried that they were overcooked. However, they seemed to slice well. I spritzed aluminum foil with evoo and placed slices one layer deep on it. I used a small flower shaped cookie cutter to cut out each piece and refrigerated them on a cookie sheet. They turned out beautifully and it seemed to impress the guests, even though there was little flavor, they held together and looked good! Thanks again, I knew I could count on you!

        1. Potatoes retain more of their flavor if they are steamed rather than boiled. Redskin potatoes do not need to be peeled at all - a major part of their appeal is the color the skin adds to the dish. If boiling potatoes, leave the skin on, peel later. Otherwise you are diluting the flavor. It's easy to scrape the peel off cooked potatoes with a serrated knife, whether they are hot or cold.

          Microwaving also yields a flavorful potato. You can just poke a few holes in the skin and nuke as is, or cut up and put into a bowl with just a splash of water, then cover with plastic wrap and nuke.

          1 Reply
          1. re: greygarious

            Thanks so much for the steaming dictum! I've never met a potato I didn't like, but mine are so much better since adopting this approach. So potato-y! Can't believe boiling is the universal prescribed MO. I've got a couple in the steamer right now and my ricer at the ready.