Roasted Potato Salad
25 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
⅔ cup (No. 6 scoop) provides:
- ⅝ cup vegetable.
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
- 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 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.
- For 25 servings, use 1 pan.
- 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 and set aside for step 5.
- Place warm potatoes in a large bowl. Pour 1½ cups (about 12.5 oz) dressing over potatoes. Toss well to coat evenly.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Critical Control Point: Hold at 40 °F or below.
- Portion with No. 6 scoop (⅔ cup).
Notes
Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
