Potato Salad
Ingredients:
| 6 Lbs. |
Potatoes |
| About ½ cup |
Herb French Dressing, enough to lightly coat cut potatoes. |
| 1-1/2 Cups |
Celery, small diced (about 1/8 inch) |
| 4 Tbsp |
Sweet Relish |
| 1/2 Cup |
Onion, minced |
| 2 Tbsp |
Chopped Parsley |
| |
Mayonnaise, enough to bind salad
(start with 1 cup, add as needed.) |
| 2 Tbsp |
Dijon Mustard |
| |
Salt to taste |
| |
White Pepper to taste |
Method:
- Scrub potatoes so skin is clean. Steam until just done.
- When potatoes are cool enough to handle, peel and discard skin.
- Slice potatoes (see chef for proper slice). While potatoes are still warm, mix with herb french dressing. Spread out in a thin layer on a sheet pan and let cool in the refrigerator.
- When potatoes are fully cooled, add remaining ingredients except mayonnaise, and mix carefully to avoid breaking the potatoes.
- Add just enough mayonnaise to bind all the ingredients together. Again mixing carefully to avoid mashing the potatoes.
- Season to taste with salt and white pepper.
Source: Chef Ronald Ng, CCSF
|
