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Recipe: Potato Salad Recipes for 50 and 100 Servings

Salads - Potato, Pasta
POTATO SALAD RECIPES FOR 50 & 100 SERVINGS.
U. S. Armed Forces Recipes - 2003

POTATO SALAD
Yield 100 servings - Portion 2/3 cup

18 lbs (3 gal - 1 1/8 qts) potatoes, fresh, peeled, cubed
16 3/4 lbs (2 gal) water
2 1/2 oz (1/4 cup - 1/3 tbsp) salt
1 lbs (2 7/8 cup) onions, fresh, chopped
1 oz (1 tbsp) salt
1/8 oz (1/3 tsp) pepper, black, ground
5 5/8 oz ( 1/2 cup - 2 2/3 tbsp) vinegar, distilled
2 3/8 lbs (2 qts - 1 cup) celery, fresh, chopped
2 lbs (18 eggs) egg, hard cooked, chopped
1 1/8 lbs (2 cup) pickle relish, sweet
8 1/2 oz ( 1 1/4 cup) pimiento, canned, drained, chopped
4 lbs (2 qts) salad dressing, mayonnaise type
1 oz (1/4 cup) parsley, fresh, bunch, chopped
1/2 oz (2 tbsp) paprika, ground

Cover potatoes with water; bring to a boil; add salt; cover. Cook until tender. Drain well. Cool slightly.

Combine onions, salad oil or olive oil, salt, pepper, and vinegar. Add potatoes. Cover; refrigerate 1 hour.

Combine celery, eggs, relish, pimientos, and Salad Dressing; add to potato mixture. Mix lightly but thoroughly to coat potatoes with Salad Dressing mixture.

Garnish with parsley and paprika. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.

Source: Salads, Salad Dressings, and Relishes No.M 040 00
U. S. Armed Forces Recipe Service
USDA Recipes for Schools - 2007.

POTATO SALAD
50 servings - Portion 2/3 cup

9 lbs 5 oz potatoes, as purchased
1 lb 2 oz (1 qt - 1/4 cup) fresh celery, chopped
7 1/2 oz (1 1/4 cups) fresh onions, finely chopped
6 oz (2/3 cup) sweet pickle relish, undrained
12 each fresh large eggs, hard-cooked, chopped (optional)
1 lb 10 oz (3 cups) lowfat mayonnaise or reduced calorie salad dressing
1 tbsp salt
1 tsp ground black pepper or white pepper
1 tbsp dry mustard

Steam potatoes at 5 - 6 pounds pressure for 30-45 minutes, or boil for 30-40 minutes. Cool, peel, and dice into 1/2-inch cubes.

Add all other ingredients. Mix lightly until well blended. Spread 5 lb 9 oz (approximately 1 gal - 1/2 cup) into each shallow pan (12 x 20 x 2 1/2-inches) to a product depth of 2-inches or less. (For 50 servings use 2 pans.)

CCP. Cool to 41 F or lower within 4 hours.

Portion with No. 6 scoop (2/3 cup).

Source: USDA Recipes for Schools - 2007. E09 Potato Salad.
MsgID: 041535
Shared by: R. Barton - Sacramento, CA
Board: Quantity Cooking at Recipelink.com
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