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Receta Potato Salad (Dehydrated Sliced Potatoes)

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Raciónes: 12

Ingredientes

Cost per serving $2.83 view details

Direcciones

  1. 1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.
  2. 2. Add in POTAOTES TO SALTED WATER; COVER. BRING QUICKLY TO A BOIL.
  3. REDUCE HEAT. SIMMER 20 TO 25 Min Or possibly Till TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.
  4. 3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE USING.
  5. 4. CAREFULLY COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOS, Large eggs, SALT, AND PEPPER.
  6. 5. COMBINE SALAD DRESSING AND VINEGAR; FOLD INTO POTATO Mix.
  7. COVER; Chill Till READY TO SERVE.
  8. NOTE:
  9. 1. IN STEP 1: 4 LB 2 Ounce FRESH CELERY A.P. WILL YIELD 3 LB Minced CELERY.
  10. 2. IN STEP 3, 3 LB ( 2 1/4 Quart) DRY, Minced ONIONS (3 LB 5 Ounce A.P.) and 12 Ounce (2 1/4 C.) FRESH, Minced SWEET PEPPERS (15 Ounce A.P.) MAY BE USED.
  11. 3. IN STEP 4, 1 1/2-7 Ounce CN CANNED PIMENTOS MAY BE USED.
  12. 4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
  13. NOTE: 3. IN STEP 5, 1 1/2-7 Ounce CN CANNED PIMIENTOS MAY BE USED.
  14. NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
  15. SERVING SIZE: 2/3 C. (4

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Nutrition Facts

Amount Per Serving %DV
Serving Size 2764g
Recipe makes 12 servings
Calories 831  
Calories from Fat 422 51%
Total Fat 47.68g 60%
Saturated Fat 6.05g 24%
Trans Fat 0.26g  
Cholesterol 313mg 104%
Sodium 5424mg 226%
Potassium 1257mg 36%
Total Carbs 92.73g 25%
Dietary Fiber 7.1g 24%
Sugars 44.56g 30%
Protein 14.34g 23%
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