Potato Salad M.Salads, Salad Dressings, and Relishes No.041
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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 |
| | | | celery as directed on Recipe |
| | | | Card M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Potatoes, Instant | 4LB 6OZ| 2.50 Gal | 2. Add potatoes to salted water; |
|Cold Water | | 3.50 Gal | cover. Bring quickly to a |
|Salt | 3OZ| 0.25 Cup | boil. Reduce heat; simmer 20 |
| | | | to 25 minutes or until tender. |
| | | | Drain...CONTINUED |
| | | | 3. Set aside for use in Step |
| | | | 4. |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 6OZ| 2.00 Cup | 3. Rehydrate onions and peppers. |
|Peppers, Green, Dehy| 2OZ| 1.50 Cup | See Recipe Card A-11. Drain |
|drated | | | before using. |
|Warm Water | |to cover | |
|--------------------|----------|----------|-----------------------------------|
|Relish | 1LB | 2.00 Cup | 4. Carefully combine potatoes, |
|Celery | 3LB | 2.25 Qrt | onions, peppers, relish, |
|Pimiento | 10OZ| 1.25 Cup | celery, pimientos, eggs, |
|Eggs, Large, Brown, | |18.00 EA | salt, and pepper. |
|Fresh | | | |
|Salt | 3OZ| 0.25 Cup | |
|Pepper, Black, Groun| | 1.00 Tbsp| |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Dressings, Salad | 4LB | 2.00 Qrt | 5. Combine Salad Dressing and |
|Vinegar, White | | 0.67 Cup | vinegar; fold into potato |
| | | | mixture. Cover; refrigerate |
| | | | until ready to serve. |
|--------------------|----------|----------|-----------------------------------|
|Paprika, Ground | | 2.00 Tbsp| 6. Garnish with paprika. |
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NOTE: 1. In Step 1, 4 lb 2 oz fresh celery A.P. will yield 3 lb
chopped celery.
2. In Step 3, 3 lb (2 1/4 qt) dry, chopped onions (3 lb 5 oz
A.P.) and 12 oz (2 1/4 cups) fresh, chopped sweet peppers
(15 oz A.P.) may be used.
3. In Step 4, 1 1/2 - 7 oz cn canned pimientos may be used.
VARIATION
1. DEVILED POTATO SALAD (DEHYDRATED SLICED POTATOES): Follow
Steps 1 thru 4. In Step 5, omit vinegar; add 6 oz (3/4 c)
prepared mustard, 1 lz (2 tbsp) granulated sugar, 12 oz (3c)
crumbled, crisp bacon (3 lb raw, chopped bacon yields 12 oz
crumbled, crisp bacon),& 4 oz(1/2 c) bacon to Salad Dressing