Roasted Potato Salad

50 servings (⅔ cup (No. 6 scoop))


⅔ cup (No. 6 scoop) provides:

  • ⅜ cup starchy vegetable and ⅛ cup additional vegetable.

PrimeroEdge Recipe Code: SR110036

Category: Potatoes


Roasted Potato Salad

6 oz  Fresh onions, chopped
2 lb 4 oz  Fresh red bell peppers, diced ¼ inch
1 TBL + 1 tsp  Dijon mustard
1 TBL + 1 tsp  Garlic powder
2 TBL  Fresh thyme, leaves only
1½ cups  White wine vinegar
½ cup + 2 TBL  Olive oil
1 TBL + 1 tsp  Salt
2½ tsp  Ground black pepper
10 lb  Local fresh red potatoes, washed, unpeeled, cubed 2½ inch

Roasted Potato Salad Directions

  1. Dressing: Combine onions, peppers, mustard, garlic powder, thyme, vinegar, oil, salt, and pepper in a large bowl. Stir well. Set aside for step 5.
  2. Place 5 lb potatoes on a sheet pan (18” x 26” x 1”) lined with parchment paper and heavily coated with pan release spray. (For 50 servings, use 2 pans.)
  3. Bake until tender: Conventional oven: 425°F for 20 minutes. Convection oven: 400 °F for 15 minutes.
  4. Remove from oven.
  5. Place warm potatoes in 4" steam table pans. Pour dressing over potatoes. Toss well to coat evenly.
  6. Critical Control Point: Cool to 41°F or lower within 4 hours.
  7. Portion with No. 6 scoop (⅔ cup).
  8. Critical Control Point: Hold at 41°F or below.

Recipe notes

Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).