Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Mexican Potato Salad
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 SALADS, SALAD DRESSINGS, AND RELISHES No.M 062 00
MEXICAN POTATO SALAD
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
162 cal
20 g
3g
8g
0 mg
115 mg
28 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,CUBED
17-7/8 lbs
3 gal 1 qts
22-1/8 lbs
WATER
25-1/8 lbs
3 gal
SALT
5/8 oz
1 tbsp
1 lbs
2 cup
VINEGAR,RED WINE
WATER
1 lbs
2 cup
5/8 oz
2 tbsp
PEPPERS,JALAPENOS,CANNED,CHOPPED
SUGAR,GRANULATED
1-3/4 oz
1/4 cup 1/3 tbsp
PAPRIKA,GROUND
3/8 oz
1 tbsp
3/8 oz
1 tbsp
PEPPER,BLACK,GROUND
CUMIN,GROUND
1/4 oz
1 tbsp
3/4 oz
2 tbsp
MUSTARD,DRY
OIL,SALAD
1-3/4 lbs
3-3/4 cup
BROCCOLI,FRESH,CHOPPED
6-1/4 lbs
2 gal <1/16th qts
10-1/4 lbs
8-1/3 lbs
1 gal
WATER
TOMATOES,FRESH,SLICED
1-7/8 lbs
1 qts 3/4 cup
1-7/8 lbs
1-1/2 lbs
1 qts
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
Method
1
Cover potatoes with water, bring to a boil; add salt; reduce heat to a simmer; cover. Cook 10 minutes or until just tender.
2
Drain well. Cool slightly. Set aside for use in Step 7.
3
Combine vinegar, water, and jalapeno peppers in mixer bowl; mix well.
4
Combine sugar, mustard, paprika, pepper, and cumin; blend well; add to vinegar mixture.
5
Mix at medium speed 2 minutes using a wire whip.
Add salad oil or olive oil gradually while mixing at low speed 3 minutes; scrape down bowl. Mix at medium speed 2 minutes or
6
until well blended.
7 Pour dressing over potatoes. Mix lightly but thoroughly. Cover; refrigerate for use in Step 9.
8 Cover broccoli with water; bring to a boil; reduce heat. Simmer 4 minutes or until just tender. Drain thoroughly.
9 Add broccoli, tomatoes and beans to potato mixture. Toss lightly but thoroughly. Cover; refrigerate at least 3 hours or until flavors
are well blended. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 1, For 100 portions: 7-1/4 pounds frozen broccoli may be used. Add to boiling water. Cook 1 minute or until thoroughly
heated.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/salads_and_dressings/mexican_potato_salad.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 162 cal |
| Carbohydrates: | 20 g |
| Protein: | 3g |
| Fat: | 8g |
| Cholesterol: | 0 mg |
| Sodium: | 115 mg |
| Calcium: | 28 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATOES,FRESH,PEELED,CUBED | 17-7/8 lbs | 3 gal 1 qts | 22-1/8 lbs |
| WATER | 25-1/8 lbs | 3 gal | |
| SALT | 5/8 oz | 1 tbsp | |
| VINEGAR,RED WINE | 1 lbs | 2 cup | |
| WATER | 1 lbs | 2 cup | |
| PEPPERS,JALAPENOS,CANNED,CHOPPED | 5/8 oz | 2 tbsp | |
| SUGAR,GRANULATED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| PAPRIKA,GROUND | 3/8 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| CUMIN,GROUND | 1/4 oz | 1 tbsp | |
| MUSTARD,DRY | 3/4 oz | 2 tbsp | |
| OIL,SALAD | 1-3/4 lbs | 3-3/4 cup | |
| BROCCOLI,FRESH,CHOPPED | 6-1/4 lbs | 2 gal <1/16th qts | 10-1/4 lbs |
| WATER | 8-1/3 lbs | 1 gal | |
| TOMATOES,FRESH,SLICED | 1-7/8 lbs | 1 qts 3/4 cup | 1-7/8 lbs |
| BEANS,KIDNEY,DARK RED,CANNED,DRAINED | 1-1/2 lbs | 1 qts |
| Method: | |
|
1 Cover potatoes with water, bring to a boil; add salt; reduce heat to a simmer; cover. Cook 10 minutes or until just tender. 2 Drain well. Cool slightly. Set aside for use in Step 7. 3 Combine vinegar, water, and jalapeno peppers in mixer bowl; mix well. 4 Combine sugar, mustard, paprika, pepper, and cumin; blend well; add to vinegar mixture. 5 Mix at medium speed 2 minutes using a wire whip. Add salad oil or olive oil gradually while mixing at low speed 3 minutes; scrape down bowl. Mix at medium speed 2 minutes or 6 until well blended. 7 Pour dressing over potatoes. Mix lightly but thoroughly. Cover; refrigerate for use in Step 9. 8 Cover broccoli with water; bring to a boil; reduce heat. Simmer 4 minutes or until just tender. Drain thoroughly. 9 Add broccoli, tomatoes and beans to potato mixture. Toss lightly but thoroughly. Cover; refrigerate at least 3 hours or until flavors are well blended. CCP: Hold for service at 41 F. or lower. Notes 1 In Step 1, For 100 portions: 7-1/4 pounds frozen broccoli may be used. Add to boiling water. Cook 1 minute or until thoroughly heated. |
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