Potato Salad

Prep Time: 20 Minutes
Cook Time: 50 Minutes

Equipment

• Chef’s knife/Peeler/Cutting Board
• Spoon/Spatula
• Mixing Bowl or Pan
• 1⁄2 size- 2” deep production pans
• Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart

Ingredients

• Potatoes, Fresh, Peeled
• Celery, Fresh, Finely Chopped
• Green Onions
• Corn, Fresh, Niblet
• Yogurt, Plain
• Black Pepper
• Paprika
• Curry Powder
• Gherkins
• Dill, Dried

Method

1. Wash potatoes and cut into cubes. Transfer to 1⁄2 size- 2” deep production pans, cover potatoes with water. Cover with plastic wrap and aluminum foil. Place pan in Multigen for 50 minutes.
2. When cooked, drain water from potatoes and allow to cool. Mix all the other ingredients together.
3. In a large bowl, combine all ingredients gently with a spatula. Store in the refrigerator prior to service. Serve Cold.
4. Bulk: Portion into service dishes or leave in bulk for dining room service. Cold Plating: allow to cool and plate alone or as a side dish. Place on the cold side of the tray prior to service.

Garnish: Finely chopped herbs

Food Accompany: Chicken Wrap or other suitable accompaniment