Recipe Name POTATO SALAD - SCRATCH Submitted by jgouker Recipe Description M04000 Quantity 100 Quantity Unit SERVINGS (2/3 cup) Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45

Ingredients Amount 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.