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POTATO SALAD
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| 0 Portions 4 1/2 Lbs Potatoes Peeled, Cubed One day prior to service, steam potato cubes. Place in large mixing bowl. Salt lightly. Toss gently to distribute salt. 1 Cup Potato Salad Marinade (recipe follows) Pour half of marinade over potatoes. Toss lightly to mix. Add more marinade as needed to coat the potatoes. Place no more than two inches deep in non-reactive pan. Cover. Refrigerate overnight at or below 40•F. To Finish: Place chilled potatoes in large mixing bowl. 4 Hard Cooked Eggs Coarsely Chopped 2 Tablespoons Diced, Drained Canned Pimiento 2 Cups Finely Chopped Celery 1 Cup Finely Chopped Onion 1 Cup Sweet Pickle Relish Drained 1 Tablespoon Prepared Mustard 7/8 Cup Mayonnaise or Salad Dressing (add more if needed) Add to marinated potatoes. Mix thoroughly, but lightly. Cover. Hold refrigerated until serving time. POTATO SALAD MARINADE: 1/3 Cup + 2 Teaspoons Salad Oil 1/3 Cup + 2 Teaspoons Cider Vinegar 2 Teaspoons Lemon Juice 1 Tablespoon Prepared Mustard 4 Tablespoons Granulated Sugar 2 Teaspoons Salt 9 Drops Tabasco Sauce (Original) Combine all ingredients. Mix well. Store in sealed containers in refrigerator. Stir before using. May be stored 2-3 weeks in refrigerator. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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