Mexican Potato Salad

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,CUBED 17-7/8 lbs 3 gal 1 qts 22-1/8 lbs
WATER 25-1/8 lbs 3 gal
SALT 5/8 oz 1 tbsp
VINEGAR,RED WINE 1 lbs 2 cup
WATER 1 lbs 2 cup
PEPPERS,JALAPENOS,CANNED,CHOPPED 5/8 oz 2 tbsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
PAPRIKA,GROUND 3/8 oz 1 tbsp
PEPPER,BLACK,GROUND 3/8 oz 1 tbsp
CUMIN,GROUND 1/4 oz 1 tbsp
MUSTARD,DRY 3/4 oz 2 tbsp
OIL,SALAD 1-3/4 lbs 3-3/4 cup
BROCCOLI,FRESH,CHOPPED 6-1/4 lbs 2 gal <1/16th qts 10-1/4 lbs
WATER 8-1/3 lbs 1 gal
TOMATOES,FRESH,SLICED 1-7/8 lbs 1 qts 3/4 cup 1-7/8 lbs
BEANS,KIDNEY,DARK RED,CANNED,DRAINED 1-1/2 lbs 1 qts

Method

1 Cover potatoes with water, bring to a boil; add salt; reduce heat to a simmer; cover. Cook 10 minutes or until just tender.
2 Drain well. Cool slightly. Set aside for use in Step 7.
3 Combine vinegar, water, and jalapeno peppers in mixer bowl; mix well.
4 Combine sugar, mustard, paprika, pepper, and cumin; blend well; add to vinegar mixture.
5 Mix at medium speed 2 minutes using a wire whip.
6 Add salad oil or olive oil gradually while mixing at low speed 3 minutes; scrape down bowl. Mix at medium speed 2 minutes or
until well blended.
7 Pour dressing over potatoes. Mix lightly but thoroughly. Cover; refrigerate for use in Step 9.
8 Cover broccoli with water; bring to a boil; reduce heat. Simmer 4 minutes or until just tender. Drain thoroughly.
9 Add broccoli, tomatoes and beans to potato mixture. Toss lightly but thoroughly. Cover; refrigerate at least 3 hours or until flavors
are well blended. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 1, For 100 portions: 7-1/4 pounds frozen broccoli may be used. Add to boiling water. Cook 1 minute or until thoroughly
heated.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
162 cal 20 g 3 g 8 g 0 mg 115 mg 28 mg

Portion

3/4 Cup

Yield

100