Source: U.S. Department of Defence
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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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https://theodora.com/recipies/salads_and_dressings/potato_salad_dehydrated_sliced_potatoes.html Copyright © 1995-2019 ITA all rights reserved.
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| 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence