Recipe for Potato Salad with Vinegar Dressing 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
100 Servings
Ingredients:
Amount Ingredient
1 cup WATER
1/2 gal WATER
3 lb CELERY FRESH
10 oz PIMENTOS 7 OZ
22 lb POTATOES WHITE FRE
1 lb ONIONS DRY
3/4 lb SUGAR, GRANULATED 10 LB
2 tsp PEPPER BLACK 1 LB CN
47/250 lb RELISH PICKLE SWEET
1 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 NO. M-G-1.

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

3. DRAIN WELL. COOL SLIGHTLY.

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

5. COMBINE CELERY, RELISH, PIMIENTOS AND ADD TO POTATO MIXTURE.

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

7. GARNISH WITH PARSLEY AND PAPRIKA.

8. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1: 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22 LB PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 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

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Potato Salad with Tuna and Anchovy Sauce   ::   Potato Salad with Yoghurt and Curry   ...