Source: U.S. Department of Defence
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Hot Potato Salad (Dehydrated Sliced Potatoes)
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 043 00
HOT POTATO SALAD (DEHYDRATED SLICED POTATOES)
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
104 cal
14 g
2g
5g
6 mg
364 mg
9 mg
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
2-1/8 lbs
1 qts
VINEGAR,DISTILLED
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.
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https://theodora.com/recipies/salads_and_dressings/hot_potato_salad_dehydrated_sliced_potatoes.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 2/3 Cup |
| Calories: | 104 cal |
| Carbohydrates: | 14 g |
| Protein: | 2g |
| Fat: | 5g |
| Cholesterol: | 6 mg |
| Sodium: | 364 mg |
| Calcium: | 9 mg |
| 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: | |
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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. |
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