Source: U.S. Department of Defence
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Potato Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 040 00
POTATO SALAD
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
209 cal
22 g
3g
13 g
45 mg
571 mg
19 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,CUBED
18 lbs
3 gal 1-1/8 qts
22-1/4 lbs
WATER
16-3/4 lbs
2 gal
SALT
2-1/2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
OIL,SALAD
9-5/8 oz
1-1/4 cup
SALT
1 oz
1 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
VINEGAR,DISTILLED
5-5/8 oz
1/2 cup 2-2/3 tbsp
CELERY,FRESH,CHOPPED
2-3/8 lbs
2 qts 1 cup
3-1/4 lbs
EGG,HARD COOKED,CHOPPED
2 lbs
18 Eggs
PICKLE RELISH,SWEET
1-1/8 lbs
2 cup
PIMIENTO,CANNED,DRAINED,CHOPPED
8-1/2 oz
1-1/4 cup
SALAD DRESSING,MAYONNAISE TYPE
4 lbs
2 qts
1 oz
PARSLEY,FRESH,BUNCH,CHOPPED
1 oz
1/4 cup
PAPRIKA,GROUND
1/2 oz
2 tbsp
Method
1
Cover potatoes with water; bring to a boil; add salt; cover. Cook until tender.
2
Drain well. Cool slightly.
3
Combine onions, salad oil or olive oil, salt, pepper, and vinegar. Add to potatoes. Cover; refrigerate 1 hour.
4
Combine celery, eggs, relish, pimientos, and Salad Dressing; add to potato mixture.
5
Mix lightly but thoroughly to coat potatoes with Salad Dressing mixture.
6
Garnish with parsley and paprika.
7
Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 2/3 Cup |
| Calories: | 209 cal |
| Carbohydrates: | 22 g |
| Protein: | 3g |
| Fat: | 13 g |
| Cholesterol: | 45 mg |
| Sodium: | 571 mg |
| Calcium: | 19 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATOES,FRESH,PEELED,CUBED | 18 lbs | 3 gal 1-1/8 qts | 22-1/4 lbs |
| WATER | 16-3/4 lbs | 2 gal | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| ONIONS,FRESH,CHOPPED | 1 lbs | 2-7/8 cup | 1-1/8 lbs |
| OIL,SALAD | 9-5/8 oz | 1-1/4 cup | |
| SALT | 1 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| VINEGAR,DISTILLED | 5-5/8 oz | 1/2 cup 2-2/3 tbsp | |
| CELERY,FRESH,CHOPPED | 2-3/8 lbs | 2 qts 1 cup | 3-1/4 lbs |
| EGG,HARD COOKED,CHOPPED | 2 lbs | 18 Eggs | |
| PICKLE RELISH,SWEET | 1-1/8 lbs | 2 cup | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 8-1/2 oz | 1-1/4 cup | |
| SALAD DRESSING,MAYONNAISE TYPE | 4 lbs | 2 qts | |
| PARSLEY,FRESH,BUNCH,CHOPPED | 1 oz | 1/4 cup | 1 oz |
| PAPRIKA,GROUND | 1/2 oz | 2 tbsp |
| Method: | |
|
1 Cover potatoes with water; bring to a boil; add salt; cover. Cook until tender. 2 Drain well. Cool slightly. 3 Combine onions, salad oil or olive oil, salt, pepper, and vinegar. Add to potatoes. Cover; refrigerate 1 hour. 4 Combine celery, eggs, relish, pimientos, and Salad Dressing; add to potato mixture. 5 Mix lightly but thoroughly to coat potatoes with Salad Dressing mixture. 6 Garnish with parsley and paprika. 7 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. |
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