Frank's Recipes! Deviled Potato Salad for 100

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Deviled Potato Salad for 100

Servings: 100 Portions
Portions: 2/3 Cup Each

18 lb. potatoes, white, fresh, quartered
to cover (variable) water
4 tablespoon (2 3/4 oz) salt
3 cups (1 lb) onions, dry, chopped
1 1/4 cups salad oil
2 teaspoon pepper, black
4 1/2 tablespoon (3 oz) salt
3/4 cup (6 oz) mustard, prepared
2 tablespoon sugar, granulated
3 cups (12 oz) bacon, crisp, crumbled
1/2 cup (4 oz) bacon fat
2 1/4 quart (3 lb) celery, fresh, chopped
18 eggs, hard cooked, chopped
2 cups (1 lb) relish, pickle, sweet
1 1/4 cups (10 oz or 1/3-No. 2 1/2 can) pimientos, canned, drained, chopped (optional)
2 quart (4 lb) Salad Dressing
1/2 cup (1 oz) parsley, fresh, chopped
1/2 cup (1 oz) paprika, ground

Cover potatoes with water; bring to a boil; add 4 tablespoon salt; cover and cook 20 to 25
minutes or until tender. Drain well. Cool slightly. Dice potatoes in 1/2-inch pieces or
cut in slices 1/8-inch thick. Combine onions, oil, pepper, 4 1/2 tablespoon salt, mustard,
granulated sugar, and crumbled crisp bacon. Add to potatoes. Cover and refrigerate 1
hour. Combine salad dressing with bacon fat. Combine celery, eggs, relish, pimientos,
and Salad Dressing mixture; add to potato mixture. Mix lightly but thoroughly to coat
potatoes with Salad Dressing. Garnish with parsley and paprika. Cover and refrigerate
until ready to serve.

NOTE:
22 lb 8 oz fresh white potatoes A.P. will yield 18 lb peeled potatoes.

3 lb raw chopped bacon will yield 12 oz crumbled, crisp bacon.