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.