Potato Salad (Canned)

Meal Component Contribution:
1/2 cup starchy vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked	6 egg(s)
Potatoes, Diced, White, #10 Can, #259	2 #10 can(s) + 2 quart(s)
Pimentos, Diced, Canned, #276	1 cup(s)
Peppers, Green, Diced, Frozen, #75	3 ounce(s)
Celery, Fresh, Diced, #604	1/2 cup(s)
Onions, Chopped, Dehydrated, #278	1 cup(s)
Pickles, Relish, Sweet, #274	2 cup(s)
Sugar, Granulated, #404	1/4 cup(s)
Mayonnaise, Reduced Calorie, Bulk, #283	1 quart(s)

1.	Chop eggs and refrigerate until ready for use. CCP: Hold under refrigeration (41 degrees F or lower)
2.	Rinse potatoes well under cool running water and drain.
3.	Mix diced potatoes with all other ingredients in large bowl. Refrigerate to chill. (Best if chilled overnight before serving.) CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
4.	Portion potato salad with #8 scoop per serving. Each portion provides 1/2 cup of starchy vegetable. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers .

Use commodity products when available.

Calories

189

Carbohydrates

27.03 g

Dietary Fiber

3.08 g

Protein

2.96 g

Sodium

576.15 mg

Total Fat

7.16 g

Sat. Fat

0.88 g

Trans Fat

0.00 g