POTATO SALAD (DEHYDRATED SLICED POTATOES)
Ingredients| Ingredient |
Weight |
Measure |
Issue |
| POTATO,WHITE,DEHYDRATED,SLICED |
4-3/8 lbs |
|
|
| WATER,BOILING |
29-1/4 lbs |
3 gal 2 qts |
|
| SALT |
1-7/8 oz |
3 tbsp |
|
| ONIONS,DEHYDRATED,CHOPPED |
4 oz |
2 cup |
|
| PEPPERS,GREEN,FRESH,CHOPPED |
7-7/8 oz |
1-1/2 cup |
9-5/8 oz |
| WATER,WARM |
5-1/4 lbs |
2 qts 2 cup |
|
| PICKLE RELISH,SWEET |
1-1/8 lbs |
2 cup |
|
| CELERY,FRESH,CHOPPED |
2-3/8 lbs |
2 qts 1 cup |
3-1/4 lbs |
| PIMIENTO,CANNED,DRAINED,CHOPPED |
8-1/2 oz |
1-1/4 cup |
|
| EGG,HARD COOKED,CHOPPED |
1-3/4 lbs |
1 qts 2 cup |
|
| PEPPER,BLACK,GROUND |
1/4 oz |
1 tbsp |
|
| SALT |
1 oz |
1 tbsp |
|
| SALAD DRESSING,MAYONNAISE TYPE |
4 lbs |
2 qts |
|
| VINEGAR,DISTILLED |
5-5/8 oz |
1/2 cup 2-2/3 tbsp |
|
| PAPRIKA,GROUND |
1/2 oz |
2 tbsp |
|
Method 1 Add potatoes to boiling salted water; cover. Bring quickly to a boil. Reduce heat; simmer 20 to 25 minutes or until tender. Drain.
Set aside for use in Step 3.
2 Rehydrate onions and peppers. Drain before using.
3 Carefully combine potatoes, onions, peppers, relish, celery, pimientos, eggs, salt, and pepper.
4 Combine Salad Dressing and vinegar; fold into potato mixture. Cover; refrigerate until ready to serve.
5 Garnish with paprika. CCP: Hold for service at 41 F. or lower.
Nutrition| Calories |
Carbohydrates |
Protein |
Fat |
Cholesterol |
Sodium |
Calcium |
| 133 cal |
10 g |
2 g |
10 g |
41 mg |
500 mg |
17 mg |
|
