Southern Potato Salad
Recipe adapted from Union County School Nutrition
This traditional potato salad is creamy, offers a satisfying crunch, and bursts with flavor.
Ingredients:
- 26 lbs Potato, white, raw
- 5 lbs Mayonnaise, low fat
- 1 1/2 cup Vinegar, cider
- 1 cup Mustard, yellow, prepared
- 1/2 cup Sugar, granulated
- 1/2 cup Salt, kosher
- 1/4 cup Spice, pepper, black, ground
- 1 tbsp Spice, garlic, granulated
- 1 tbsp Spice, onion, powder
- 3 lbs Celery, raw, chopped
- 2 lbs Onion, yellow, raw, chopped
- 15 each Eggs, large, hard cooked, chopped
- 1 1/2 cup Parsley, fresh, leaves, chopped
Steps:
- Double wash unpeeled potatoes to remove all dirt.
- Cut unpeeled potatoes into 1"x1" cubes.
- Once potatoes are fork tender, place in single layer on sheet pans to quick chill.
- While the potatoes cool, use a mixing bowl to combine mayonnaise, vinegar, mustard, sugar, salt, black pepper, granulated garlic, and onion powder.
- Once potatoes have properly cooled, gently mix potatoes, celery, and onions into the dressing. Fold in the hard-boiled eggs and parsley.
- Transfer to 4-inch skinny pans for service and cold hold, covered.
- Portion with No. 6 scoop (2/3 cup).
Potatoes can be washed up to two days prior to production.
Place in 4-inch perforated pans and steam 15 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.
Hold at 41°F or below.
Potato salad holds well and does need to be batched for service.
Preparing this recipe a day in advance is beneficial as the flavors intensify over time. Store, labeled and dated, in cooler at 41°F degrees or lower.
Recipe Details
Meal Components:
Vegetable Starchy
Crediting Information
- 1/2 cup Vegetable Starchy
HACCP Category:
Process #3 (Complex)
Portions:
135
Portion Size:
2/3 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 125 | cal |
| Saturated Fat: | 0.8 | g |
| Total Fat: | 3.9 | g |
| Sodium: | 323.4 | mg |
