Potato Salad M.Salads, Salad Dressings, and Relishes No.040
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|Yield: 100 Portions Each Portion: 2/3 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare salad |
| | | | vegetables as directed on |
| | | | Recipe Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Potatoes, Peeled, Fr| 18LB | | 2. Cover potatoes with water; |
|esh, Diced | | | bring to a boil; add salt; |
|Cold Water | |to cover | cover. Cook until tender. |
|Salt | 3OZ| 0.25 Cup | 3. Drain well. Cool slightly. |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 1LB | 3.00 Cup | 4. Combine onions, oil, salt, |
|Salad Oil | | 1.25 Cup | pepper, and vinegar. Add to |
|Salt | 3OZ| 4.67 Tbsp| potatoes. Cover; refrigerate |
|Pepper, Black, Groun| | 2.00 Tspn| 1 hour. |
|d | | | |
|Vinegar, White | | 0.67 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Celery | 3LB | 2.25 Qrt | 5. Combine celery, eggs, relish, |
|Eggs, Large, Brown, | |18.00 EA | pimientos, and Salad Dressing; |
|Fresh | | | add to potato mixture. |
|Relish | 1LB | 2.00 Cup | 6. Mix lightly but thoroughly |
|Pimiento | 10OZ| 1.25 Cup | to coat potatoes with Salad |
|Salad Oil | 4LB | 2.00 Qrt | Dressing mixture. |
|--------------------|----------|----------|-----------------------------------|
|Parsley | 1OZ| 0.50 Cup | 7. Garnish with parsley and |
|Paprika, Ground | | 2.00 Tbsp| paprika. |
| | | | 8. Cover; refrigerate until |
| | | | ready to serve. |
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NOTE: 1. In Step 1: 22 lb 2 oz fresh white potatoes A.P. will yield
18 lb peeled potatoes.
2. In Step 1: 1 lb 2 oz dry onions A.P. will yield 1 lb chopped
onions. 4 lb 2 oz fresh celery A.P. will yield 3 lb
chopped celery.
3. In Step 3, 2 oz (2/3 cup) dehydrated onions may be used.
See Recipe A-11.
4. In Step 5, 1 1/2 oz - 7 oz cn canned pimientos may be used.
VARIATION
1. DEVILED POTATO SALAD: Follow Steps 1 thru 3. In Step 4, omit
vinegar.In Step 5, add 6 oz (3/4 c) prepared mustard, 1 oz
(2 tbsp) granulated sugar, 12 oz (3 c.)crumbled, crisp bacon
(3 lb raw chopped bacon yields 12 oz crumbled bacon) & 4 oz
(1/2 c) bacon fat to Salad Dressing. Follow Steps 6 thru 8.