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.
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.
