Yes. Many people will accept no other.
Whether to use or not use boiled eggs in potato salad is your option. Some people really like them. I chop all but one when I make potato salad, and then I slice into whole rounds with the yolk intact. That make a nice decoration on top.
Round White, Round Red, Yellow Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby Crescent, and Australian Crescent. Do not use Russett for salad, they are best for mashed.
Definitely - just a sprinkle on top
An Idaho potato is any potato grown in the state of Idaho. It is not an actually variety. However Russet Burbank potatoes are closely associated with Idaho because that is the potato most often produced of the 30 plus varieties grown there. The Russet Burbank in particular is starchy and a multi-use potato.
That depends on the recipe you use.
No it is not. Use stainless steel or plastic.
I would use 50 pounds. I would serve 4 oz portions.
This depends only on your preferences; for example you can use 6-8 lbs.
if you want to puke
Because apples are sweet and crunchy, and people like them. They add some flavor and texture contrast to the potatoes, even though the appearance isn't all that different. People have differing tastes in foods. I've never put apples in my potato salad; I use chopped celery for the texture contrast. I've never seen apples used in potato salad. But apples might be good for that. But not for German potato salad; apples wouldn't be good there.
If the use-by date of the potato salad is today, it is generally considered safe to serve it, provided it has been stored properly and shows no signs of spoilage, such as an off smell, discoloration, or unusual texture. However, it's important to use your judgment and ensure it has been kept at the right temperature throughout its storage. If in doubt, it's safer to discard it to avoid any risk of foodborne illness.
Boil potatoes and cut them into cube squares about 3 cups worth, once you have them cut, add 1 cup of mayonaise and 3 tablespoons mustard. Season with salt and pepper to taste, then you can mess around with additional ingrediants, bacon, onion, chive, roasted red pepper, olives, and whatever else you may want.