Subject: Potato salad for 150??
Newsgroups: rec.food.cooking
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From: Larry <lwruth[at]sunset.net>
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 <DIMITRI_C[at]prodigy.net>
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 <esp[at]snet.net>
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