Tuesday, April 3, 2012

Potato Salad...

How do you make potato salad for 200?  With a very large bowl!!!!  We are making our very own potato salad for the students.  None of that chemical laden junk that comes in paper cartons.  If you can not pronounce the ingredient list, maybe you should not eat it....just saying.  We decided to make it ourselves and hope that everyone would try it and be surprised at how good it taste.

Here is the recipe
 37Lb of red skin potatoes
1 galleon of chopped celery
3 c of pickle relish-sweet
48 hard boiled eggs, peeled and chopped
2qt. 2 c good quality mayo
4 T. kosher Salt
4 t. fresh cracked pepper
4 T. dry mustard

This makes 8 gallons of potato salad or 200 1/2 c servings.....

We boil the potatoes in our large tilt skillet, then chop them up a bit and mix everything together while the potatoes are still hot.  That way they soak up all the good flavor in the dressing....it really makes a huge difference when you make your potato or even pasta salad; mix while the potatoes or pasta is hot.

This will sit over night getting better and better and will go with our hamburgers tomorrow.

Here is Joni cutting up the potatoes while they are really really hot.  We dice them into bite size pieces and then make the dressing.  This is a lot of potatoes!

And here is the finished product....and having done the taste testing I can attest that is good! There are four pans total, they will be wrapped and stored in the fridge for tomorrow.  Cheese Burgers with BBQ Baked Beans and Potato Salad...Fresh Fruit and a milk to top it off....sounds yummy.
Here is a home version:
Basic Potato Salad
2 1/2 lbs of red potatoes, washed, boiled, cooled a bit and quatered
3/4 c diced celery
1/2 c red onion, diced and rinsed in cold running water for about a minute
1/8 c sweet pickle relish
3 hard boiled eggs, peeled and chopped
3/4-1 c mayo (use a quality brand like Hellmans)
1 t. kosher salt
1/2 t. fresh cracked pepper
1 t. dry mustard

Mix everything together while the potatoes are still warm.  Cover and place in the fridge for a couple of hours, preferably overnight.  Serve with your favorite grilled meal.

This recipe is a jumping off point.  You can add your favorite items, like crisp bacon.....spicy pickles....jalapeno.....chipotle in adobe sauce (a little will go a long ways)....grainy mustard...you get the idea do it your way!

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