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Name: Deviled Potato Salad
Prep time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 18 EGGS SHELL; 10 oz SALAD OIL; 1 GAL; 1 oz Salt; 2 oz Salt; 6 oz MUSTARD PREP. 1 LB JAR; 2/3 c VINEGAR CIDER; 1 oz SUGAR; GRANULATED 10 LB; 2 ts PEPPER BLACK 1 LB CN; 4 1/2 lb SALAD DRESSING #2 1/2; 3 lb CELERY FRESH; 2 tb PAPRIKA GROUND; 12 oz BACON;SLICED FZ; 18 lb POTATOES WHITE FRE; 4 ga Water; 1 lb Onions; 1 3/16 lb RELISH PICKLE SWEET

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INGREDIENTS

18 EGGS SHELL
10 oz SALAD OIL; 1 GAL
1 oz Salt
2 oz Salt
6 oz MUSTARD PREP. 1 LB JAR
2/3 c VINEGAR CIDER
1 oz SUGAR; GRANULATED 10 LB
2 ts PEPPER BLACK 1 LB CN
4 1/2 lb SALAD DRESSING #2 1/2
3 lb CELERY FRESH
2 tb PAPRIKA GROUND
12 oz BACON;SLICED FZ
18 lb POTATOES WHITE FRE
4 ga Water
1 lb Onions
1 3/16 lb RELISH PICKLE SWEET

Servings

INSTRUCTIONS

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD M-G-1. 2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT. COOK UNTIL TENDER. 3. DRAIN WELL. COOL SLIGHTLY. 4. COMBINE ONIONS, OIL, SALT, AND PEPPER. ADD TO POTATOES, COVER; REFRIGERATE 1 HOUR. 5. COMBINE CELERY, EGGS, RELISH, PIMIENTOS, PREPARED MUSTARD, GRANULATED SUGAR CRUMBLED CRISP BACON AND BACON FAT TO SALAD DRESSING. ADD TO POTATO MIXTURE. 6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD WITH SALAD DRESSING MIXTURE. 7. BARNISH WITH PARSLEY AND PAPRIKA. NOTE: 1. IN STEP 1: 22 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 18 LB PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 1 OZ FRESH PARSLEY A.P. WILL YIELD 1 OZ CHOPPED PARSLEY. NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: M04001 SERVING SIZE: 2/3 CUP (4 From the (actually used today!). Downloaded from G Internet, G Internet.

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Deviled Potato Salad

18  EGGS SHELL 
10 oz SALAD OIL; 1 GAL 
1 oz Salt 
2 oz Salt 
6 oz MUSTARD PREP. 1 LB JAR 
2/3 c VINEGAR CIDER 
1 oz SUGAR; GRANULATED 10 LB 
2 ts PEPPER BLACK 1 LB CN 
4 1/2 lb SALAD DRESSING #2 1/2 
3 lb CELERY FRESH 
2 tb PAPRIKA GROUND 
12 oz BACON;SLICED FZ 
18 lb POTATOES WHITE FRE 
4 ga Water 
1 lb Onions 
1 3/16 lb RELISH PICKLE SWEET

1.  TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD  M-G-1.    2.  COVER POTATOES WITH WATER; BRING TO A BOIL;  ADD SALT.  COOK UNTIL  TENDER.    3.  DRAIN WELL.  COOL SLIGHTLY.    4.  COMBINE ONIONS, OIL, SALT, AND PEPPER.  ADD TO POTATOES, COVER;  REFRIGERATE 1 HOUR.    5.  COMBINE CELERY, EGGS, RELISH, PIMIENTOS, PREPARED MUSTARD, GRANULATED  SUGAR CRUMBLED CRISP BACON AND BACON FAT TO SALAD DRESSING.  ADD TO POTATO  MIXTURE.    6.  MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD WITH SALAD  DRESSING  MIXTURE.    7.  BARNISH WITH PARSLEY AND PAPRIKA.    NOTE:  1.  IN STEP 1:  22 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 18  LB  PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS;  4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 1 OZ FRESH  PARSLEY  A.P. WILL YIELD 1 OZ CHOPPED PARSLEY.    NOTE:  2.  IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE  RECIPE  NO. A01100.    NOTE:  3.  IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED.    NOTE:  4.  ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.    Recipe Number: M04001    SERVING SIZE: 2/3 CUP (4    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 100 Servings

Calories: 44
Calories from Fat: 10 (23%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 33.5mg		10 %
Sodium 64.5mg		2 %
Potassium 153.1mg		4 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 5.9g
Protein 2g		3 %
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Calories per serving: 44

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