Source: U.S. Department of Defence
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Potato Salad with Vinegar Dressing
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 040 02
POTATO SALAD WITH VINEGAR DRESSING
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
130 cal
31 g
2g
0g
0 mg
455 mg
18 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,CUBED
22 lbs
4 gal
27-1/8 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
CELERY,FRESH,CHOPPED
3 lbs
2 qts 3-3/8 cup
4-1/8 lbs
1-1/8 lbs
2 cup
PICKLE RELISH,SWEET
PIMIENTO,CANNED,DRAINED,CHOPPED
8-1/2 oz
1-1/4 cup
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
SALT
1 oz
1 tbsp
SUGAR,GRANULATED
1-3/4 lbs
1 qts
2-1/8 lbs
1 qts
VINEGAR,DISTILLED
WATER
8-1/3 oz
1 cup
PARSLEY,FRESH,BUNCH,CHOPPED
1 oz
1/4 cup
1 oz
1/2 oz
2 tbsp
PAPRIKA,GROUND
Method
1
Cover potatoes with water; bring to a boil; add salt; cover. Cook until tender.
2
Drain well. Cool slightly.
3
Add onions to potatoes. Cover and refrigerate 1 hour.
4
Combine celery, relish, and pimientos. Add to potato mixture.
5
Combine pepper, salt, sugar, vinegar, and water to make vinegar dressing. Mix lightly but thoroughly to coat potatoes.
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: | 130 cal |
| Carbohydrates: | 31 g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 455 mg |
| Calcium: | 18 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| POTATOES,FRESH,PEELED,CUBED | 22 lbs | 4 gal | 27-1/8 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 |
| CELERY,FRESH,CHOPPED | 3 lbs | 2 qts 3-3/8 cup | 4-1/8 lbs |
| PICKLE RELISH,SWEET | 1-1/8 lbs | 2 cup | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 8-1/2 oz | 1-1/4 cup | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| SALT | 1 oz | 1 tbsp | |
| SUGAR,GRANULATED | 1-3/4 lbs | 1 qts | |
| VINEGAR,DISTILLED | 2-1/8 lbs | 1 qts | |
| WATER | 8-1/3 oz | 1 cup | |
| PARSLEY,FRESH,BUNCH,CHOPPED | 1 oz | 1/4 cup | 1 oz |
| PAPRIKA,GROUND | 1/2 oz | 2 tbsp |
| Method: | |
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1 Cover potatoes with water; bring to a boil; add salt; cover. Cook until tender. 2 Drain well. Cool slightly. 3 Add onions to potatoes. Cover and refrigerate 1 hour. 4 Combine celery, relish, and pimientos. Add to potato mixture. 5 Combine pepper, salt, sugar, vinegar, and water to make vinegar dressing. Mix lightly but thoroughly to coat potatoes. 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