Deviled Potato Salad

Jan 072013
 

Ingredients

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
MUSTARD,PREPARED 6-5/8 oz 3/4 cup
SUGAR,GRANULATED 7/8 oz 2 tbsp
BACON,COOKED,CHOPPED 12 oz
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 4-1/8 lbs 2 qts 1/4 cup
PARSLEY,FRESH,BUNCH,CHOPPED 1 oz 1/4 cup 1 oz
PAPRIKA,GROUND 1/2 oz 2 tbsp

Method

1 Cover potatoes with cold 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, mustard, sugar, bacon, and Salad Dressing.
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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
234 cal 22 g 4 g 15 g 48 mg 650 mg 21 mg

Portion

2/3 Cup

Yield

100