This is a print preview of "Potato Salad (Dehydrated Sliced Potatoes)" recipe.

Potato Salad (Dehydrated Sliced Potatoes) Recipe
by Global Cookbook

Potato Salad (Dehydrated Sliced Potatoes)
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  Servings: 12

Ingredients

  • 3 1/2 gal WATER, Hot
  • 3 1/2 gal WATER
  • 18 x Large eggs SHELL
  • 3 lb CELERY FRESH
  • 10 ounce PIMENTOS 7 Ounce
  • 6 ounce ONIONS DRY
  • 4 3/8 lb POTATOES FRESH
  • 2 ounce PEPPER SWT GRN FRESH
  • 1 Tbsp. PEPPER BLACK 1 LB CN
  • 1 47/250 lb RELISH PICKLE SWEET
  • 4 lb SALAD DRESSING #2 1/2
  • 2/3 c. VINEGAR CIDER
  • 1/2 ounce PAPRIKA Grnd
  • 1 ounce SALT TABLE 5LB
  • 1/4 c. SALT TABLE 5LB

Directions

  1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.
  2. Add in POTAOTES TO SALTED WATER; COVER. BRING QUICKLY TO A BOIL.
  3. REDUCE HEAT. SIMMER 20 TO 25 Min Or possibly Till TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.
  4. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE USING.
  5. CAREFULLY COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOS, Large eggs, SALT, AND PEPPER.
  6. COMBINE SALAD DRESSING AND VINEGAR; FOLD INTO POTATO Mix.
  7. COVER; Chill Till READY TO SERVE.
  8. NOTE:
  9. IN STEP 1: 4 LB 2 Ounce FRESH CELERY A.P. WILL YIELD 3 LB Minced CELERY.
  10. IN STEP 3, 3 LB ( 2 1/4 Quart) DRY, Minced ONIONS (3 LB 5 Ounce A.P.) and 12 Ounce (2 1/4 C.) FRESH, Minced SWEET PEPPERS (15 Ounce A.P.) MAY BE USED.
  11. IN STEP 4, 1 1/2-7 Ounce CN CANNED PIMENTOS MAY BE USED.
  12. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
  13. NOTE: 3. IN STEP 5, 1 1/2-7 Ounce CN CANNED PIMIENTOS MAY BE USED.
  14. NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
  15. SERVING SIZE: 2/3 C. (4