Servings: 100 Portions
Portions: 2/3 Cup Each
2-1/2 gallon (4 lb 6 oz or 3 1/2-No. 10 can) potatoes, white, dehydrated, sliced
3-1/2 gallon water
4 tablespoon (2-3/4 oz) salt
3 cups (1 lb) onions, dry, chopped
1-1/4 cups salad oil
2 teaspoon pepper, black
4-1/2 tablespoon (3 oz) salt
3/4 cup (6 oz) mustard, prepared
2 tablespoon sugar, granulated
3 cups (12 oz) bacon, crisp, crumbled
1/2 cup (4 oz) bacon fat
2-1/4 quart (3 lb) celery, fresh, chopped
18 eggs, hard cooked, chopped
2 cups (1 lb) relish, pickle, sweet
1-1/4 cups (10 oz or 1/3-No. 2-1/2 can) pimientos, canned, drained, chopped (optional)
2 quart (4 lb) Salad Dressing
1/2 cup (1 oz) parsley, fresh, chopped
1/2 cup (1 oz) paprika, ground
Add 4 tablespoon salt to 3-1/2 gallon water. Add potatoes; bring to a boil; cover. Bring quickly to a boil. Reduce heat; simmer 20 to 25 minutes or until tender. Drain well. Cool slightly. Set aside. Combine onions, oil, pepper, 4-1/2 tablespoon salt, mustard, granulated sugar, and crumbled crisp bacon. Add to potatoes. Cover and refrigerate 1 hour. Combine salad dressing with bacon fat. Combine celery, eggs, relish, pimientos, and Salad Dressing mixture; add to potato mixture. Mix lightly but thoroughly to coat potatoes with Salad Dressing. Garnish with parsley and paprika. Cover and refrigerate until ready to serve.
NOTE:
22 lb 8 oz fresh white potatoes A.P. will yield 18 lb peeled potatoes.
3 lb raw chopped bacon will yield 12 oz crumbled, crisp bacon.