Potato salad (dehy sliced

Yield: 100 Servings

Measure Ingredient
3½ gallon WATER; WARM
3½ gallon WATER
18 EGGS SHELL
3 pounds CELERY FRESH
10 ounces PIMENTOS 7 OZ
6 ounces ONIONS DRY
4⅜ pounds POTATOES FRESH
2 ounces PEPPER SWT GRN FRESH
1 tablespoon PEPPER BLACK 1 LB CN
1 3/16 pounds RELISH PICKLE SWEET
4 pounds SALAD DRESSING #2 1/2
⅔ cup VINEGAR CIDER
½ ounce PAPRIKA GROUND
1 ounce SALT TABLE 5LB
¼ cup SALT TABLE 5LB

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

2. ADD POTAOTES TO SALTED WATER; COVER. BRING QUICKLY TO A BOIL. REDUCE HEAT. SIMMER 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 POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOS, EGGS, SALT, AND PEPPER.

5. COMBINE SALAD DRESSING AND VINEGAR; FOLD INTO POTATO MIXTURE. COVER; REFRIGERATE UNTIL READY TO SERVE.

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: M04100

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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