Ingredients
| Potatoes, as purchased(9 pounds, 5 ounces) | 9.313 pounds |
| Fresh celery, chopped(1 pound, 2 ounces) | 1.125 pounds |
| Fresh onions, finely chopped | 7½ ounces |
| Sweet pickle relish, undrained | 6 ounces |
| Fresh large eggs, hard-cooked, chopped (optional) | 12 each |
| Reduced calorie salad dressing or lowfat mayonnaise(1 pound, 10 ounces) | 1.625 pounds |
| Salt, kosher | 1 tablespoon |
| Ground black or white pepper | 1 teaspoon |
| Dry mustard | 1 tablespoon |
Instructions
- Steam potatoes at 5-6 pounds of pressure for 30-45 minutes, or boil for 30-40 minutes. Cool, peel, and dice into 1⁄2″ cubes.
- Add all other ingredients. Mix lightly until well blended. Spread 5 lb 9 oz (approximately 1 gal 1⁄2 cup) into each shallow pan (12″ x 20″ x 2 1⁄2″) to a product depth of 2″ or less. For 50 servings, use 2 pans.
- Refrigerate until ready to serve.
- Portion with No. 6 scoop (2⁄3 cup).
Recipe Notes
CCP: Cool to 41° F or lower within 4 hours.