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  • Potato Salad 400pp@ 2/3c

    1 vote
    Potato Salad 400pp@ 2/3c
    Prep time:
    Cook time:
    Servings: 400
    by william ruiz
    67 recipes
    		 >

    Ingredients

    • 72 pounds Potatoes russet, peeled, cubed
    • 8 gals H2O
    • 1 1/3 cups salt
    • 4 pounds Onions, chopped
    • 5 cups shortening, vegetable
    • 1/4 cup salt
    • 1 1/4 teaspoons black pepper
    • 2 2/3 cups vinegar, white
    • 10 pounds celery, chopped
    • 6 dozens eggs, cooked hard peeled, chopped
    • 6 cups pimiento,diced
    • 2 gals mayonnaise
    • 1 cup parsley, chopped
    • 1/2 cup paprika

    Directions

    1. Cover potatoes with water; bring to a boil; add salt; cover. Cook until tender.
    2. Drain well. Cool slightly.
    3. Combine onions, salad oil or olive oil, salt, pepper, and vinegar.
    4. Add to potatoes. Cover; refrigerate 1 hour.
    5. Combine celery, eggs, pimientos, and Salad Dressing; 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.
    9. CCP: Hold for service at 41 F. or lower.

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