I am thinking of making a few different salads like kumara and beetroot, potato etc and was wondering how long I can store these before they are dodgy to eat? I was thinking of making them on the 23rd for Christmas day (and maybe leftovers on Boxing Day).
I think leaving salads undressed until you are ready to serve is the key. For DSs First Birthday I made all the salads a day before - eg pasta, coleslaw, potato, tossed etc and put all the dressings on as the meal was ready - as this is the usually the quickest part it works well. I think the other thing is if any of your salads have rather 'wet' ingredients eg tomatoes, again add them at the last minute so things don't get soggy
I think making them on the 23rd would be perfectly fine
ETA - Oh and store in the fridge in a sealed container or with gladwrap of course
I'd make them late on the 24th at the earliest. Even without dressing, they quickly lose their crunch. I don't think they'd be dodgy to eat, providing they weren't dressed until Christmas Day, but they'd be a bit 'stale' if made too early.
i think you could do all the cooking and chopping up on the 23rd and store all the prepared bits and pieces separately. I think putting everything together sooner does make things "lose their crunch" a bit sooner but I think that is because you put wetish ingredients with crunchy. so if you want crunch keep them apart as long as possible.
I think you can get away with longer for things like potato salad or even coleslaw but any salad that needs crunch or freshness needs to be done as late as possible.
BTW - how do you do a kumara and beetroot salad? Sounds yum!
How long can I store salads?
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