HOT POTATO SALAD (DEHYDRATED SLICED POTATOES)

Ingredients

Ingredient Weight Measure Issue
POTATO,WHITE,DEHYDRATED,SLICED 6-1/4 lbs
WATER,BOILING 41-3/4 lbs 5 gal
SALT 2-1/3 oz 1/4 cup
ONIONS,DEHYDRATED,CHOPPED 3/4 oz 1/4 cup 2-1/3 tbsp
WATER,WARM 14-5/8 oz 1-3/4 cup
PICKLE RELISH,SWEET 1-1/8 lbs 2 cup
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
BACON,RAW 3 lbs
VINEGAR,DISTILLED 2-1/8 lbs 1 qts
WATER 3-1/8 lbs 1 qts 2 cup
SUGAR,GRANULATED 1-1/4 lbs 2-3/4 cup
BACON FAT,RENDERED 10-7/8 oz 1-1/2 cup

Method

1 Add potatoes to boiling salted water. Cover. Bring quickly to a boil. Reduce heat; simmer 20 to 25 minutes or until potatoes are
tender. Drain. Set aside for use in Step 3.
2 Rehydrate onions; drain well.
3 Combine onions, relish and pepper; mix well; add to potatoes. Set aside for use in Step 6.
4 Cook bacon until crisp. Remove bacon from fat; set bacon fat aside for use in Step 5. Set bacon aside for use in Step 7.
5 Combine vinegar, water, and sugar. Add gradually to bacon fat. Cook until sugar is dissolved stirring constantly.
6 Pour hot dressing over potato mixture; combine carefully.
7 Add bacon; reserve enough to sprinkle on top as a garnish. Serve hot. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
104 cal 14 g 2 g 5 g 6 mg 364 mg 9 mg

Portion

2/3 Cup

Yield

100


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