Potato Salad
Category:
Salads, bound |
Equipment:
Pot, colander, peeler, chef’s knife, bowl, spoon |
No. Servings:
14 |
Serving Size:
4 oz. (115 g) |
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Yield:
3.5 lb. (1.6 kg) |
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| 2 lb. | potatoes |
| 6 ea. | * hard-cooked eggs, chopped |
| 4 oz. | celery, small dice |
| 8 fl. oz. | * mayonnaise |
| 2 Tbsp. | prepared or Dijon mustard |
| 1 Tbsp. | parsley, chopped |
| to taste | salt |
| to taste | white pepper |
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1 | Boil or steam the potatoes in their jackets. Drain and allow potatoes to cool. | 2 | Peel the potatoes and cut into large dice. | 3 | Combine all ingredients and adjust the seasoning. | 4 | **Cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours. |
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| Nutrition Information | | Calories | 207 | | Fat (g) | 15 | | Protein (g) | 4 | | Carbohydrate (g) | 14 | | Cholesterol (mg) | 97 | | Sodium (mg) | 440 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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