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Potato Salad (Dehydrated Sliced Potatoes)
Source: U.S. Department of Defence

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SALADS, SALAD DRESSINGS, AND RELISHES No.M 041 00
POTATO SALAD (DEHYDRATED SLICED POTATOES)
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
133 cal
10 g
2g
10 g
41 mg
500 mg
17 mg
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
4 oz
2 cup
ONIONS,DEHYDRATED,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
7-7/8 oz
1-1/2 cup
9-5/8 oz
5-1/4 lbs
2 qts 2 cup
WATER,WARM
PICKLE RELISH,SWEET
1-1/8 lbs
2 cup
CELERY,FRESH,CHOPPED
2-3/8 lbs
2 qts 1 cup
3-1/4 lbs
8-1/2 oz
1-1/4 cup
PIMIENTO,CANNED,DRAINED,CHOPPED
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
5-5/8 oz
1/2 cup 2-2/3 tbsp
VINEGAR,DISTILLED
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.



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Potato Salad (Dehydrated Sliced Potatoes)

Yield: 100 Portion: 2/3 Cup
Calories: 133 cal
Carbohydrates: 10 g
Protein: 2g
Fat: 10 g
Cholesterol: 41 mg
Sodium: 500 mg
Calcium: 17 mg

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.

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/potato_salad_dehydrated_sliced_potatoes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence