Hot Potato Salad                  M.Salads, Salad Dressings, and Relishes No.042
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|Yield:  100 Portions                                     Each Portion: 2/3 Cup|
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|Pan Size: 18 by 24 inch Roasting Pan                       Temp.: 350 'F. Oven|
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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| 23LB     |          | 2. Cut cooked potatoes into 1/2-  |
|esh, Whole          |          |          |    inch pieces or into slices     |
|                    |          |          |    1/8-inch thick. Set aside for  |
|                    |          |          |    use in Step 3.                 |
|--------------------|----------|----------|-----------------------------------|
|Bacon, Chilled, Slic|  3LB     | 2.25 Qrt | 3. Cook bacon until crisp. Drain; |
|ed, Rindless        |          |          |    combine bacon with potatoes.   |
|                    |          |          |    Set bacon fat aside for use    |
|                    |          |          |    in Step 5.                     |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions   |  1LB  5OZ| 1.00 Qrt | 4. Carefully mix potato and bacon |
|Celery              |  2LB     | 1.50 Qrt |    mixture with onions, celery,   |
|Salt                |       4OZ| 6.00 Tbsp|    salt, and pepper.              |
|Pepper, Black, Groun|          | 0.50 Tspn|                                   |
|d                   |          |          |                                   |
|--------------------|----------|----------|-----------------------------------|
|Bacon Fat           |          | 2.00 Cup | 5. Combine bacon fat, water,      |
|Cold Water          |          | 3.00 Cup |    vinegar, sugar and mustard     |
|Vinegar, White      |          | 1.50 Qrt |    flour; heat to boiling point.  |
|Sugar, Extra Fine Gr|      12OZ| 1.75 Cup | 6. Pour hot mixture over potato   |
|anulated            |          |          |    mixture; combine carefully.    |
|Mustard             |          | 1.00 Tbsp| 7. Pour about 2 1/8 gal mixture   |
|                    |          |          |    into each pan.                 |
|                    |          |          | 8. Place in oven for 15 minutes   |
|                    |          |          |    or until thoroughly heated.    |
|                    |          |          |    Serve hot.                     |
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NOTE:  1. In Step 1: 28 lb  5 oz  fresh, white potatoes A.P. will     
          yield 23 lb peeled cooked potatoes.                         
       2. In Step 1: 1 lb  7 oz  dry onions A.P. will yield 1 lb  5 oz
          finely choppd onions.  2 lb  12 oz  fresh celery A.P. will  
          yield 2 lb chopped celery.                                  
       3. Other sizes and types of pans may be used. See Recipe A-25.