Roasted Potato Salad
50 servings (⅔ cup (No. 6 scoop))
Crediting:
⅔ cup (No. 6 scoop) provides:
- ⅜ cup starchy vegetable and ⅛ cup additional vegetable.
PrimeroEdge Recipe Code: SR110036
Ingredients
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
- Dressing: Combine onions, peppers, mustard, garlic powder, thyme, vinegar, oil, salt, and pepper in a large bowl. Stir well. Set aside for step 5.
- 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.)
- Bake until tender: Conventional oven: 425°F for 20 minutes. Convection oven: 400 °F for 15 minutes.
- Remove from oven.
- Place warm potatoes in 4" steam table pans. Pour dressing over potatoes. Toss well to coat evenly.
- Critical Control Point: Cool to 41°F or lower within 4 hours.
- Portion with No. 6 scoop (⅔ cup).
- Critical Control Point: Hold at 41°F or below.
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).
