potato salad
 
servings: 50 
yield: 7 quarts 
 
notes: potentially hazardous food. store for service at an internal 
temperature below 41f. keep leftover product chilled below 41f. see p. 
44 for cooling procedures. 
 
2 cup  french dressing ay be substituted for the marinade given in the
  recipe
 
sour cream or yogurt may be substituted for half of the mayonnaise. 
 
potatoes may be cooked with skins on, then peeled. use 12 lb ap. 
 
4 oz.  pickle relish, chopped pimiento, or chopped green pepper may be
  added
 
variation: 
 
sour cream potato salad. reduce eggs to 8 and mayonnaise to 1 cup. add 2 
cups sour cream, 1 tsp celery seed, and 12 oz peeled, sliced cucumbers. 
 
 
 
 
 
 
(ID: 75113) Mirror: rec.food.recipes: Fri, Jan 7, 2005


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