potato salad
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| servings: 50 |
| yield: 7 quarts |
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| notes: potentially hazardous food. store for service at an internal |
| temperature below 41°f. keep leftover product chilled below 41°f. see p. |
| 44 for cooling procedures. |
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| 2 cup | french dressing ay be substituted for the marinade given in the |
| | recipe |
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| sour cream or yogurt may be substituted for half of the mayonnaise. |
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| potatoes may be cooked with skins on, then peeled. use 12 lb ap. |
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| 4 oz. | pickle relish, chopped pimiento, or chopped green pepper may be |
| | added |
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| variation: |
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| sour cream potato salad. reduce eggs to 8 and mayonnaise to 1 cup. add 2 |
| cups sour cream, 1 tsp celery seed, and 12 oz peeled, sliced cucumbers. |
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| (ID: 75113) Mirror: rec.food.recipes: Fri, Jan 7, 2005 |