You can follow the instructions here : Yes, a salad spinner is great for things that will not fall apart. I use mine all the time. Since it says you can bake the fries, I see no reason to not do the same with hashbrowns. Because fresh potatoes are available year-round, most people don't find it practical to freeze potatoes at home. The best potatoes for freezing are those that have been cooked, such as mashed potato patties, baked stuffed potatoes, or french fries. Raw potatoes or potatoes in combination dishes such as soups and stews do not freeze well. Upon thawing and reheating, they tend to disintegrate, especially if the potatoes are whole or cut in large cubes. If you are preparing a combination dish for freezing, omit the potatoes and add them instead during the thawing/reheating step before serving. To freeze baked stuffed potatoes or mashed potato patties: Prepare them according to your favorite recipe, cool quickly in the refrigerator, and wrap in moisture-vapor- proof packaging. Seal, label, date and freeze. Recommended maximum storage time is one month at 0 degrees Fahrenheit. To serve, unwrap and reheat in oven at 350 degrees Fahrenheit. To freeze homemade french fries: 1. Pare and cut potatoes lengthwise into strips about 1/4 inch thick. 2. Rinse quickly in cold water and dry well on paper towels. 3. Oven method: arrange potato strips in shallow baking pan, brush with melted butter or margarine and bake at 450 degrees Fahrenheit just until they begin to brown, turning occasionally. Cool quickly in refrigerator. 4. Oil method: Blanch potato strips in vegetable oil heated to 370 degrees Fahrenheit until tender but not brown. Drain and cool quickly in refrigerator. 5. Place prepared strips in moisture-vapor-proof containers or bags. Seal, label, date and freeze. Recommended maximum storage time is two months at 0 degrees Fahrenheit. To serve, return frozen potatoes to baking sheet and bake at 450 degrees Fahrenheit until golden brown, turning occasionally. Or deep-fat fry frozen potatoes at 390 degrees Fahrenheit until golden and crisp.

In our restaurant we cooked 50 pounds a day, the vast majority for potato salad. I would heep them high in a BIG pot that had a strainer insert almost the same size (about three inches between the bottom of the strainer to the bottom of the pot). That left enough room for about 20 pounds of washed but not peeled russetts. I'd heap them high and cover the top with foil. I don't remember the timing now but it seems to have been between 20 and 40 minutes. I played hot potato hand laying them in a single layer on a couple full size sheet pans to cool a little. It had to be hand done as pouring them out would damage them. The reason I didn't peel first is because of how fast one can peel a hot potato- 3 or 4 times faster than raw. Towel over one hand holding the potato, using a serrated staeak knife, it's amazing how fast a person can peel a big batch of spuds. The crucial point was to let them cool completely (cold) before dicing them, to keep shape without crumbling. The final step was using a hand held dicer(a metal frame with tennis racket style wire weaving.) This technique works great for the huge batches, and a couple generations of customers kept coming back for more. michaelp

FWIW, the original post is 13 years old. 2008. But the watery issue seems to be a problem for some. I agree it might be the miracle whip breaking down. I packed up some lunches this morning and the potato salad i made Saturday was like glue. Very creamy loaded with vegetables---celery, green onion, red pepper, etc. I used both russet, cut into quarters, and small waxy white creamers, cut in half, before boiling. Cut probably releases alot more steam when cooling. I cut further when cool enough to handle. The russets crumble a bit making a starchy 'gravy'. Probably helps that i use mustard and horseradish powder in my dressing. As well as Korean chili flake. Cucumber will definitely release water overnight. I like to add cucumber but to the table and not fully incorporated. You could probably save a watery salad by draining the puddle and adding dry mustard powder. It will not only add flavor but it is a water absorber. Also, make sure your potatoes are fully cooked. When pierced easily with a fork, give them just a few more minutes. Slightly undercooked potatoes are bland. They will not absorb the dressing as well as slightly overcooked.

Mmmmm....these sound good. I am especially going to try the red potato salad with some Tastefully Simple vadalia onion dressing that I love. How easy can that be!