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Recipes - POTATO SALAD SCRATCH Recipe

Recipe Name

POTATO SALAD - SCRATCH

Submitted by

jgouker

Recipe Description

M04000

Quantity	100	Quantity Unit	SERVINGS (2/3 cup)	Servings
Prep Time (minutes)	20	Cook Time (minutes)	25	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



26	cups diced	potatoes
5	tablespoons	salt
18	jumbo	eggs
1 1/4	cups	Pimento
9	cups, diced	celery
2	cups, chopped	Large Yellow Onions, Chopped
1 1/2	tablespoons	salt
4	tablespoons	parsley flakes
1/4	cup	white sugar
1 1/4	cups	soybean oil
2	cups	relish, sweet
8	cups	Mayonnaise, light
1	tablespoon	black pepper
1/2	cup	apple cider vinegar
2	tablespoons	Paprika

Steps

Sequence	Step

1	PEEL AND DICE POTATOES INTO 1/2 INCH PIECES. CHOP ONIONS BEFORE MEASURING. OLIVE OIL MAY BE USED IN PLACE OF SALAD OIL. CHOP FRESH CELERY BEFORE MEASURING. DRAIN AND CHOP PIMENTOES BEFORE MEASURING. IF USED, CHOP FRESH PARSLEY BEFORE MEASURING. 1. COVER DICED POTATOES WITH WATER. BRING DICED POTATOES TO A BOIL. ADD SALT TO WATER. CONTINUE TO COOK UNTIL TENDER/AL DENTE. SPREAD OUT ON LINE PANS, LOOSLY COVER W/PLASTIC WRAP ALLOWING HEAT/STEAM TO ESCAPE, LABEL, COOL IN REFER. 2. USE HARD COOKED REFRIGERATED EGGS (F00400). PEEL AND SLICE. 3. COMBINE CHOPPED ONIONS, SALAD OIL, SALT, PEPPER AND VINEGAR. ADD TO POTATOES. REFRIGERATE 1 HOUR. 4. COMBINE CELERY, EGGS, RELISH AND SALAD DRESSING; ADD TO POTATO MIXTURE. 5. MIX LIGHTLY BUT THOROUGHLY TO COAT WITH SALAD DRESSING MIXTURE. 6. GARNISH WITH PARSLEY AND PAPRIKA. 7. COVER; REFRIGERATE UNTIL READY TO SERVE. CCP: HOLD FOR SERVICE AT 41 F OR LOWER.

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