Patio Salad

30 min

Prep Time

20 min

Cook Time

50 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

2

lb

Potatoes, peeled, diced

5

tsp

Oil, canola

5

tsp

Vinegar, cider

3/4

tsp

Lemon juice, 100%

2

tsp

Mustard, yellow

2 1/2

tsp

Sugar

3/4

tsp

Salt, table, iodized

3 1/4

each

Egg, hard boiled, large

14

tbsp

Celery, fresh, diced

4 1/4

tbsp

Onion, white, fresh, chopped

1/4

tsp

Black pepper, ground

5 1/2

tbsp

Mayonnaise, light

5

tsp

Relish, pickle, sweet

Nutrition Info

138.00 g / 4.93 oz per serving.

Recipe Label

Instructions

**Make day prior to serving


1. Scrub potatoes.
2. Cook potatoes until tender - drain & dice while warm.
3. Make a marinade of oil, vinegar, lemon juice, & seasonings - add to warm potatoes & mix gently.
4. Marinate in refrigerator at 40°F or lower overnight.
5. Dice eggs, celery, & onion.
6. Add eggs, celery, relish, onion, & pepper to marinated potatoes - mix lightly.
7. Add chilled mayonnaise - mix carefully to blend.
8. Chill at least 1 hour before serving.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
- Wash raw fruits and vegetables before using them in food preparation.
Holding :
- Hold for cold service at an internal temperature of 41 F or lower.