Deviled potato salad (deh

100 Servings

Ingredients

Quantity Ingredient
3½ quart WATER; WARM
3½ gallon WATER
3 cups BACON;SLICED FZ
18 EGGS SHELL
3 pounds CELERY FRESH
6 ounces ONIONS DRY
4⅜ pounds POTATOES FRESH
2 ounces PEPPER SWT GRN FRESH
1 ounce SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
1 3/16 pounds RELISH PICKLE SWEET
4¼ pounds SALAD DRESSING #2 1/2
6 ounces MUSTARD PREP. 1 LB JAR
⅔ cup VINEGAR CIDER
½ ounce PAPRIKA GROUND
2¾ ounce SALT TABLE 5LB
1 ounce SALT TABLE 5LB

Directions

1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.

2. ADD POTATOES TO SALTED WATER, COVER. BRING TO A BOIL. REDUCE HEAT; SIMME

20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.

3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE USING.

4. CAREFULLY COMBINE COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOES, EGGS, SALT, AND PEPPER.

5. COMBINE SALAD DRESSING, 6 OZ (¼ CUP) PREPARED MUSTARD, 1 OZ (2 TBSP) GRANULATED SUGAR, 12 OZ (3 CUPS) CRUMBLED, CRISP BACON (5LB RAW, CHOPPED BACO

WILL YIELD 12 OZ CRUMBLE, CRISP BACON), AND 4 OZ (½ CUP) BACON FAT TO THE SALAD DRESSING; FOLD INTO POTATO MIXTURE. COVER; REFRIGERATE UNTIL READY TO

SERVE.

6. GARNISH WITH PAPRIKA.

NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY.

2. IN STEP 3, 3 LB (2¼ QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) AND 12 OZ (2 ¼ CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE USED.

3. IN STEP 4, 1 ½-7 OZ CN CANNED PIMENTOS MAY BE USED.

4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

NOTE: 3. IN STEP 5, 1 ½-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: M04101

SERVING SIZE: ⅔ CUP (4

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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