Potato Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 medium potatoes | Washed, peeled and cut up into pieces |
| 4 tablespoons white vinegar | |
| 4 hard cooked eggs | Chopped |
| ¼ onion | Washed, peeled and minced |
| 1 stalk celery | Washed, trimmed and ,minced |
| 2 tablespoons parsley flakes | |
| 1 tablespoon pimentos | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| ½ teaspoon garlic powder | |
| 1 cup light mayonnaise | |
| 2 tablespoons prepared mustard | |
| ¼ teaspoon paprika | |
| 8 olives | Optional |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Boil potatoes with skins on in uncovered pot until tender, making sure all potatoes are covered with water. | |
| 2 | Drain, peel and slice potatoes, then marinate them well with vinegar. | |
| 3 | Add eggs, onion, celery, parsley, pimientos and seasonings with mayonnaise and mustard. | |
| 4 | Fold gently into potatoes and stir as little as possible. | |
| 5 | Sprinkle paprika and garnish with olives. Chill. |
Posted in Side Dish, Starch Side Recipes
