Hot Potato Salad                  M.Salads, Salad Dressings, and Relishes No.043
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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               |
|--------------------|----------|----------|-----------------------------------|
|Potatoes, Instant   |  6LB  4OZ| 3.75 Gal | 1. Add potatoes to salted water.  |
|Cold Water          |          | 5.00 Gal |    Cover. Bring quickly to a      |
|Salt                |       5OZ| 0.50 Cup |    boil. Reduce heat; simmer 15   |
|                    |          |          |    to 25 minutes or until         |
|                    |          |          |    potatoes are tender..CONTINUED |
|                    |          |          | 2. Drain. Set aside for use in    |
|                    |          |          |    Step 3.                        |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions   |       2OZ| 0.33 Cup | 2. Reconstitute onions; drain     |
|Warm Water          |          | 1.75 Cup |    well.                          |
|--------------------|----------|----------|-----------------------------------|
|Pickles, Cucumber, S|  2LB     | 1.25 Qrt | 3. Combine onions, pickles, and   |
|weet                |          |          |    pepper; mix well; add to       |
|Pepper, Black, Groun|          | 2.00 Tbsp|    potatoes. Set aside for use    |
|d                   |          |          |    in Step 7.                     |
|--------------------|----------|----------|-----------------------------------|
|Bacon, Chilled, Slic|  6LB     | 4.50 Qrt | 4. Cook bacon until crisp.        |
|ed, Rindless        |          |          |    Remove bacon from fat; set     |
|                    |          |          |    aside for use in Step 8.       |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose  |       6OZ| 1.50 Cup | 5. Add flour to bacon fat; cook   |
|Bacon Fat           |  1LB  6OZ| 3.00 Cup |    until flour is lightly         |
|                    |          |          |    browned.                       |
|--------------------|----------|----------|-----------------------------------|
|Vinegar, White      |          | 1.00 Qrt | 6. Combine vinegar, water, and    |
|Cold Water          |          | 1.50 Qrt |    sugar. Add gradually to flour. |
|Sugar, Extra Fine Gr|  1LB  4OZ| 2.75 Cup |    Cook until smooth and          |
|anulated            |          |          |    thickened, stirring constant-  |
|                    |          |          |    ly.                            |
|                    |          |          | 7. Pour hot dressing over         |
|                    |          |          |    potato mixture; combine        |
|                    |          |          |    carefully.                     |
|                    |          |          | 8. Add bacon; reserve enough to   |
|                    |          |          |    sprinkle on top as a garnish.  |
|                    |          |          |    Serve hot.                     |
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