Recipe for Deviled Potato Salad 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
4 gal WATER
12 oz BACON,SLICED FZ
18 x EGGS SHELL
3 lb CELERY FRESH
18 lb POTATOES WHITE FRE
1 lb ONIONS DRY
1 oz SUGAR, GRANULATED 10 LB
10 oz SALAD OIL, 1 GAL
2 tsp PEPPER BLACK 1 LB CN
47/250 lb RELISH PICKLE SWEET
1/2 lb SALAD DRESSING #2 1/2
6 oz MUSTARD PREP. 1 LB JAR
2/3 cup VINEGAR CIDER
2 tbl PAPRIKA GROUND
1 oz SALT TABLE 5LB
Instructions:
Instructions: 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE

2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT. COOK UNTIL TENDER.

3. DRAIN WELL. COOL SLIGHTLY.

4. COMBINE ONIONS, OIL, SALT, AND PEPPER. ADD TO POTATOES, COVER; REFRIGERATE 1 HOUR.

5. COMBINE CELERY, EGGS, RELISH, PIMIENTOS, PREPARED MUSTARD, GRANULATED SUGAR CRUMBLED CRISP BACON AND BACON FAT TO SALAD DRESSING. ADD TO POTATO MIXTURE.

6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD WITH SALAD DRESSING MIXTURE.

7. BARNISH WITH PARSLEY AND PAPRIKA.

NOTE:

1. IN STEP 1: 22 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 18 LB PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 1 OZ FRESH PARSLEY A.P. WILL YIELD 1 OZ CHOPPED PARSLEY.

NOTE:

2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED.

NOTE:

3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE:

4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 2/3 CUP (4

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