Potato salad w/vinegar dr

100 Servings

Ingredients

Quantity Ingredient
1 cup WATER
4½ gallon WATER
3 pounds CELERY FRESH
10 ounces PIMENTOS 7 OZ
22 pounds POTATOES WHITE FRE
1 pounds ONIONS DRY
1¾ pounds SUGAR; GRANULATED 10 LB
2 teaspoons PEPPER BLACK 1 LB CN
1 3/16 pounds RELISH PICKLE SWEET
1 cup VINEGAR CIDER
2 tablespoons PAPRIKA GROUND
1 ounce SALT TABLE 5LB
3 ounces SALT TABLE 5LB

Directions

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.

M-G-1.

2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT; COVER. COOK UNTIL TENDER.

3. DRAIN WELL. COOL SLIGHTLY.

4. COMBINE ONIONS, AND ADD TO POTATOES. COVER; REFRIGERATE 1 HOUR.

5. COMBINE CELERY, RELISH, PIMIENTOS AND ADD TO POTATO MIXTURE.

6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD DRESSING MIXTURE.

7. GARNISH WITH PARSLEY AND PAPRIKA.

8. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22 LB

PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 1 OZ FRESH PARSLEY A.P. WILL YIELD 1 OZ CHOPPED PARSLEY.

NOTE: 2. IN STEP 3, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 5, 1½-7 OZ CN CANNED PIMIENTOS MAY BE USED.

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

Recipe Number: M04002

SERVING SIZE: ⅔ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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