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Subject: Potato salad for 150??
Newsgroups: rec.food.cooking

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From: Larry 
Date: Sat, 20 Feb 1999 17:19:42 -0800
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Help! hELp! HELP!
We need to prepare a potato salad for a reception for 150 on March 7. We
want the kind of salad with egg, mayo, mustard, pickles, onion etc., but
are confused as to quantities of the ingredients. Can anyone help??????

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From: Dimitri G Criona 
Date: Sat, 20 Feb 1999 19:21:17 -0800
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What are you confused about??
Do you have a recipe to follow and/or increase?

Please post your problem.

Thanks

Dimitri

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From: mtlion1562[at]aol.comHAQHAQHA (MTLION1562)
Date: 21 Feb 1999 07:33:01 GMT
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Well I sure hope you plan on being able to keep it chilled well since that is
one of the easiest things to serve that can GIVE EVERYONE  a small dose of food
poisioning

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From: Edwin Pawlowski 
Date: Sun, 21 Feb 1999 00:37:06 -0500
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Unless you have a commercial kitchen setup, you will be doing it in small
batches, say 5 pounds each.  I'd figure about 4 oz to a person but maybe a
caterer will have better information.

Do you have a recipe already?  If so, it should be easy enough to scale for
5 pounds.

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From: Ramone[at]Worldnet.att.net (Ramone)
Date: 21 Feb 1999 12:54:30 GMT
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You should be able to extrapolate using this recipe for 25.  You'll be
making this stuff in batches anyway, so make one batch and see if you
need to adjust the ingredients. 

Cold Potato Salad for 25 (about 3/4 cup each serving)

7     lbs potatoes
1     small onion, finely chopped
3     cups thinly sliced celery
1/2 cup diced sweet pickles
1/2 cup diced dill pickles
4     hard-cooked eggs, diced
1     TBS salt
1/2  tsp black pepper
2     cups mayonnaise
1/2 cup yello mustard

Cook potatoes in jackets.  Peel and slice or cube while warm.  Mix
next 7 ingredients and cool.  Mix in mayonnaise and mustard.  

2     cups mayonnaise 

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From: wstewart[at]hi.net (Ward Stewart)
Date: Mon, 22 Feb 1999 04:46:16 GMT
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Ramone wrote:
>Cold Potato Salad for 25 (about 3/4 cup each serving)

This is a genuinely DANGEROUS recipe and ALL ingredients MUST be
maintained at a proper temperature if you wish not to slay multitudes.
Packed out in the warm sunshine waiting for lunch-time is NOT safe!
Lowering the Ph with lemon-juice will help but there is no substitute
for adequate ice and refrigeration!

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From: brawnybear[at]netscape.net (Mr. Bill)
Date: Sun, 21 Feb 1999 12:58:01 GMT
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If you have a Sam's Club near, check out their potato salad in the refrigerated
case.   It is the best potato salad you can buy and you can't make it any
cheaper, if that is an issue.  Probably you could get 10 servings out of one
container.  

If you want to make it from a recipe,  here are a couple that I altered the
yield on.  

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gringo Potato Salad
 Categories: Salads
      Yield: 150 servings
 
    125 lg Potatoes
     25 c  Miracle Whip
     25 ts Celery Salt
     50 ts Sugar
  6 1/4 c  Carrots, grated
     50 tb Vinegar
     50 tb Oil
    125 tb Mustard
     75    Eggs, boiled & sliced
     25 lg Onion, minced
           Salt and Pepper, to taste
 
  Peel and cut up the potatoes.  Boil potatoes and eggs.
  
  While the potatoes boil, mix the sugar into the vinegar, stirring to
  dissolve.  Whisk in the oil, salt and pepper and mix gently.  Mix
  together the Miracle Whip, celery salt, chopped carrots, onions and
  egg. When the potatoes have cooled, mix them with the dressing.
  
  Comment:  I have heard that mixing dressing with hot potatoes makes a
  better tasting salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Salad
 Categories: Salads
      Yield: 150 servings
 
     50 lb Potatoes, cooked
     50    Eggs, boiled
     25    Green Pepper, diced
     25 sm Onion, minced
 12 1/2 c  Salad Oil
  8 1/3 c  Wine Vinegar
  6 1/4 ts Oregano
 12 1/2 ts Dill Weed
  6 1/4 ts Salt
           Pepper, to taste
 
  Peel and cube potatoes.  Dice egg.  Combine potatoes, eggs, green
  pepper and onion.  Mix remaining ingredients in a small jar and shake
  well.  Pour over potato mixture.  Refrigerate several hours before
  serving.
 
MMMMM
 

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