Hot Potato Salad – yield 100 half cup servings
Ingredients
- Bacon cut in 1/2 inch pieces 1 and 1/4 quarts (2 lbs)
- Onions, chopped 2 and 2/3 cups (1 lb)
- Vinegar 3 and 1/4 cups
- Water 1 quart 2 and a half cups
- Salt 3 Tbsp (2 oz)
- Sugar 1/4 cup (1 3/4 oz)
- Cooked potatoes, sliced 3 and 1/4 gallons (17 lbs 4 oz)
- Green peppers, chopped 1 and 1/2 cups (8 oz)or
- Celery, chopped 2 cups (8 and 1/2 oz)
Procedures:
- Cook bacon until crisp. Add onions and continue cooking until onions are clear but not brown.
- Add vinegar, water, salt and sugar. Heat until boiling point.
- Pour dressing over vegatables adn mix well. Allow to set at least 2 hours to develop flavor. Reheat before serving
- Portion with No. 8 scoop (1/2 cup).
Source: School Lunches.