It is my annual tradition to make a simple meal for my students - usually western picnic foods. I like making potato salad, cole slaw baked beans and deviled eggs mainly because I like eating them
I have 140 people this year. Last year preparing so much food in one night was really difficult. I would like to spread the preparation over 2 or 3 nights, so that I can take more care with the preparation of the ingredients. I am concerned, however, with health issues - how long can I keep cooked eggs in the fridge, cooked potatoes. My first thought was on Tuesday night I can boil the potatoes and all of the eggs needed for the deviled eggs and potato salad, on Wednesday make the apple pie, prepare the dried beans and pork for the baked beans and chop the other ingredients needed for the foods, and then on Thursday night bring them all together. Does this sound safe? What should I pay attention to?