German Potato Salad
Recipe adapted from Cherokee County School Nutrition
This potato salad is a student favorite! It features potatoes mixed with a sweet and tangy vinaigrette.
Ingredients:
- 44 lbs Potato, white, raw
- 1 lbs Butter, unsalted
- 5 lbs Onion, yellow, raw, small diced
- 1 qt + 2 cup Vinegar, white
- 1 1/2 tbsp Pepper, black, ground
- 3 1/2 cup Water, tap
- 1 qt + 3/4 cup Sugar, granulated
- 1/3 cup Salt, kosher
- 1 1/4 cup Parsley, fresh, leaves, chopped
Steps:
- Double wash unpeeled potatoes to remove all dirt.
- Fill steam jacket kettle with cold water and add WHOLE potatoes.
- Turn the kettle to high heat and bring to a boil.
- Boil the potatoes until fork tender, approximately 30-40 minutes.
- Carefully drain water from kettle and remove potatoes.
- Once potatoes are fork tender, place in single layer on sheet pans to quick chill.
- Once potatoes have cooled, cut into approximately 1"x1" dices.
- In tilt skillet, add butter and melt over medium-low heat. Once butter is melted, add diced onions and sauté until the onions are translucent, 5-7 minutes.
- While the onions sauté, use a mixing bowl to combine vinegar, water, sugar, salt, and pepper.
- Whisk until the salt and sugar dissolve. Set aside until needed.
- Once onions are translucent, add diced potatoes and pan fry, allowing them to crisp and turn golden brown.
- Turn off the heat and pour vinegar mixture over potatoes and onions. Gently stir to coat.
- Add chopped parsley and gently stir just to combine.
- Transfer to 2-inch hotel pans for service and hot hold, covered.
Potatoes can be washed up to two days prior to production.
Potatoes can also be cooked in steamer. Place in perforated pans and steam 30-40 minutes until fork tender.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Cook to 165°F or higher for 15 seconds.
Take care not to overcrowd your tilt skillet. Overcrowding will cause potatoes to steam and become mushy. Potatoes must be touching the skillet to pan fry. During this step it is also important to give the potatoes time. Do not over stir.
Hold at 135°F or above.
Recipe Details
Meal Components:
Crediting Information
- 1/2 cup Vegetable Starchy
HACCP Category:
Yield:
140
Portion Size:
1/2 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 134 | cal |
| Saturated Fat: | 1.2 | g |
| Total Fat: | 2 | g |
| Sodium: | 195 | mg |
Tips:
Steps 1-7 may be completed the day prior to serving. Cooked and chilled potatoes ought to be covered, labeled, dated, and stored at 41°F or lower. Additionally, this potato salad pairs wonderfully with chopped bacon.
