POTATO SALAD (193) RECIPE (114)

Name	Value
NAME	POTATO SALAD
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
PRINT RECIPE	YES
COST/PORTION	.005
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
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.
PORTION SIZE	3-OZ
PREPARATION TIME	45 MIN
DEFAULT CATEGORY	STARCH
SYNONYM	P-25