| INGREDIENT |
-
- POTATOES, PREPEELED, DICED
- QUANTITY: 12.5625
- ASSOCIATED NUTRIENT: POTATOES, PARED, BOILED, WO/SALT
- NUTRIENT AMOUNT IN LBS.: 12.5625
-
- EGGS, SHELL, FRESH
- QUANTITY: 6
- ASSOCIATED NUTRIENT: EGGS, WHOLE, MED, RAW, FRESH, AND FRZ
-
- ONIONS, CHOPPED, FRESH
- QUANTITY: .5
- ASSOCIATED NUTRIENT: ONIONS, YEL, RAW
- NUTRIENT AMOUNT IN LBS.: .45
-
- PEPPERS, GREEN, FRESH
- QUANTITY: .5
- ASSOCIATED NUTRIENT: PEPPERS, GREEN, RAW
- NUTRIENT AMOUNT IN LBS.: .41
-
- CELERY, CHOPPED FRESH
- QUANTITY: 3.75
- ASSOCIATED NUTRIENT: CELERY, CKD WO/SALT
- NUTRIENT AMOUNT IN LBS.: 3.75
-
- PIMIENTOS, CND, DICED
- QUANTITY: .5
- ASSOCIATED NUTRIENT: PIMIENTOS, CND, SOL+LIQ, W/ADDED CA SALTS
- NUTRIENT AMOUNT IN LBS.: .5
-
- SALT
- QUANTITY: .1875
- ASSOCIATED NUTRIENT: SALT, TABLE
- NUTRIENT AMOUNT IN LBS.: .1875
-
- MAYONNAISE, BULK
- QUANTITY: .625
- ASSOCIATED NUTRIENT: MAYONNAISE, REGULAR, W/SALT
- NUTRIENT AMOUNT IN LBS.: 4.85
|
| DIRECTIONS |
1) ADD POTATOES TO SALTED BOILING WATER; REDUCE HEAT AND SIMMER
15-20 MINUTES OR UNTIL JUST TENDER. DO NOT OVERCOOK. DRAIN
THOROUGHLY. CHILL BEFORE USE.
2) COOK EGGS UNTIL HARD COOKED. PEEL; CHOP.
3) COMBINE ONIONS, PEPPERS, CELERY, PIMIENTOS AND SALT; ADD TO
POTATOES TOGETHER WITH EGGS. MIX TO DISTRIBUTE.
4) ADD MAYONNAISE AND MIX TO COAT POTATOES THOROUGHLY.
COVER AND REFRIGERATE.
|
