DEVILED POTATO SALAD
Ingredients| Ingredient |
Weight |
Measure |
Issue |
| POTATOES,FRESH,PEELED,CUBED |
18 lbs |
3 gal 1-1/8 qts |
22-1/4 lbs |
| WATER |
16-3/4 lbs |
2 gal |
|
| SALT |
2-1/2 oz |
1/4 cup 1/3 tbsp |
|
| ONIONS,FRESH,CHOPPED |
1 lbs |
2-7/8 cup |
1-1/8 lbs |
| OIL,SALAD |
9-5/8 oz |
1-1/4 cup |
|
| SALT |
1 oz |
1 tbsp |
|
| PEPPER,BLACK,GROUND |
1/8 oz |
1/3 tsp |
|
| VINEGAR,DISTILLED |
5-5/8 oz |
1/2 cup 2-2/3 tbsp |
|
| MUSTARD,PREPARED |
6-5/8 oz |
3/4 cup |
|
| SUGAR,GRANULATED |
7/8 oz |
2 tbsp |
|
| BACON,COOKED,CHOPPED |
12 oz |
|
|
| CELERY,FRESH,CHOPPED |
2-3/8 lbs |
2 qts 1 cup |
3-1/4 lbs |
| EGG,HARD COOKED,CHOPPED |
2 lbs |
18 Eggs |
|
| PICKLE RELISH,SWEET |
1-1/8 lbs |
2 cup |
|
| PIMIENTO,CANNED,DRAINED,CHOPPED |
8-1/2 oz |
1-1/4 cup |
|
| SALAD DRESSING,MAYONNAISE TYPE |
4-1/8 lbs |
2 qts 1/4 cup |
|
| PARSLEY,FRESH,BUNCH,CHOPPED |
1 oz |
1/4 cup |
1 oz |
| PAPRIKA,GROUND |
1/2 oz |
2 tbsp |
|
Method 1 Cover potatoes with cold water; bring to a boil; add salt; cover. Cook until tender.
2 Drain well. Cool slightly.
3 Combine onions, salad oil or olive oil, salt, pepper, and vinegar. Add to potatoes. Cover; refrigerate 1 hour.
4 Combine celery, eggs, relish, pimientos, mustard, sugar, bacon, and Salad Dressing.
5 Mix lightly but thoroughly to coat potatoes 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.
Nutrition| Calories |
Carbohydrates |
Protein |
Fat |
Cholesterol |
Sodium |
Calcium |
| 234 cal |
22 g |
4 g |
15 g |
48 mg |
650 mg |
21 mg |
|
