Roasted Potato Salad

25 servings  

CACFP Home Childcare Crediting Information

⅔ cup (No. 6 scoop) provides:

  • ⅝ cup vegetable.
Category: Potatoes | CACFP

Ingredients

Roasted Potato Salad

½ cup 1 Tbsp 1 tsp (3 oz)  Onions, fresh, chopped
3⅓ cups 2 tsp (1lb 2 oz)  Red bell peppers, fresh, diced ¼
2 tsp  Dijon mustard
2 tsp  Garlic powder
1 Tbsp  Thyme, fresh, leaves only
¾ cup  White wine vinegar
¼ cup 1 Tbsp  Olive oil
2 tsp  Salt
1¼ tsp  Black pepper, ground
1 gal 1 qt 1 cup (5 lb)  Red potatoes, fresh, unpeeled, cubed 2½

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 1 gal 1 qt 1 cup (about 5 lb) potatoes on a sheet pan (18′′ x 26′′ x 1′′) lined with parchment paper and heavily coated with pan-release spray.
  3. Bake until tender:
    • Conventional oven: 425 °F for 20 minutes.
    • Convection oven: 400 °F for 15 minutes.
  4. Remove from oven and set aside for step 5.
  5. Place warm potatoes in a large bowl. Pour 1½ cups (about 12.5 oz) dressing over potatoes. Toss well to coat evenly.
  6. Critical Control Point: Cool to 40 °F or lower within 4 hours.
  7. Critical Control Point: Hold at 40 °F or below.
  8. Portion with No. 6 scoop (⅔ cup).

Recipe notes

Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).

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