Frank's Recipes! Potato Salad (dehydrated, sliced) for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Potato Salad (dehydrated, sliced) for 100

Servings: 100 Portions
Portions: 2/3 Cup

2 1/2 gallon (4 lb 6 oz or 3 1/2-No. 10 can) potatoes, white, dehydrated, sliced
3 1/2 gallon 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
2/3 cup vinegar
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

Add 4 tablespoon salt to 3 1/2 gallon water. Add potatoes; bring to a boil; cover. Bring quickly
to a boil. Reduce heat; simmer 20 to 25 minutes or until tender. Drain well. Cool
slightly. Set aside. Combine onions, oil, pepper, 4 1/2 tablespoon salt, and vinegar. Add to
potatoes. Cover and refrigerate 1 hour. Combine celery, eggs, relish, pimientos, and
Salad Dressing; 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.