Source: U.S. Department of Defence
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Hot Potato Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 042 00
HOT POTATO SALAD
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
168 cal
26 g
3g
6g
7 mg
355 mg
17 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,CUBED
23 lbs
4 gal 3/4 qts
28-3/8 lbs
WATER
20-7/8 lbs
2 gal 2 qts
SALT
1-1/4 oz
2 tbsp
3 lbs
BACON,RAW
ONIONS,FRESH,CHOPPED
1-3/8 lbs
3-7/8 cup
1-1/2 lbs
2 lbs
1 qts 2-1/8 cup
2-3/4 lbs
CELERY,FRESH,CHOPPED
SALT
1-1/4 oz
2 tbsp
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
BACON FAT,RENDERED
14-1/2 oz
2 cup
WATER
1-5/8 lbs
3 cup
3-1/8 lbs
1 qts 2 cup
VINEGAR,DISTILLED
SUGAR,GRANULATED
12-1/3 oz
1-3/4 cup
MUSTARD,DRY
3/8 oz
1 tbsp
Method
1
Cover potatoes with water; bring to a boil; add salt; cover. Cook until tender. Drain well. Set aside for use in Step 2.
2
Cook bacon until crisp. Drain; combine bacon with potatoes. Set bacon fat aside for use in Step 4.
3
Carefully mix potato and bacon mixture with onions, celery, salt, and pepper.
4
Combine bacon fat, water, vinegar, sugar, and mustard; heat to boiling point.
5
Pour hot mixture over potato mixture; combine carefully.
6
Pour 2-1/8 gallon mixture into each pan.
7
Place in oven at 350 F. for 15 minutes or until thoroughly heated. Serve hot. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 2/3 Cup |
| Calories: | 168 cal |
| Carbohydrates: | 26 g |
| Protein: | 3g |
| Fat: | 6g |
| Cholesterol: | 7 mg |
| Sodium: | 355 mg |
| Calcium: | 17 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATOES,FRESH,PEELED,CUBED | 23 lbs | 4 gal 3/4 qts | 28-3/8 lbs |
| WATER | 20-7/8 lbs | 2 gal 2 qts | |
| SALT | 1-1/4 oz | 2 tbsp | |
| BACON,RAW | 3 lbs | ||
| ONIONS,FRESH,CHOPPED | 1-3/8 lbs | 3-7/8 cup | 1-1/2 lbs |
| CELERY,FRESH,CHOPPED | 2 lbs | 1 qts 2-1/8 cup | 2-3/4 lbs |
| SALT | 1-1/4 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | <1/16th oz | 1/8 tsp | |
| BACON FAT,RENDERED | 14-1/2 oz | 2 cup | |
| WATER | 1-5/8 lbs | 3 cup | |
| VINEGAR,DISTILLED | 3-1/8 lbs | 1 qts 2 cup | |
| SUGAR,GRANULATED | 12-1/3 oz | 1-3/4 cup | |
| MUSTARD,DRY | 3/8 oz | 1 tbsp |
| Method: | |
|
1 Cover potatoes with water; bring to a boil; add salt; cover. Cook until tender. Drain well. Set aside for use in Step 2. 2 Cook bacon until crisp. Drain; combine bacon with potatoes. Set bacon fat aside for use in Step 4. 3 Carefully mix potato and bacon mixture with onions, celery, salt, and pepper. 4 Combine bacon fat, water, vinegar, sugar, and mustard; heat to boiling point. 5 Pour hot mixture over potato mixture; combine carefully. 6 Pour 2-1/8 gallon mixture into each pan. 7 Place in oven at 350 F. for 15 minutes or until thoroughly heated. Serve hot. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence