Go Back
Print Recipe

Potato Salad

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course : Salad
Servings : 25 Portions
Calories : 110kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spoon
  • Spatula
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 3 kg Potatoes fresh, peeled
  • 200 gm Celery fresh, finely chopped
  • 100 gm Green Onions fresh, finely chopped
  • 100 gm Corn Niblets fresh
  • 350 gm Plain Yogurt
  • 2 tsp Black Pepper
  • 1 ⅓ tbsp Paprika
  • 1 ⅓ tbsp Curry Powder
  • 100 gm Gherkins
  • 100 gm Dill dried

Instructions

  • Wash potatoes and cut into cubes.
  • Transfer potatoes to ½ size- 2” deep production pans, cover potatoes with water. Cover with plastic wrap and aluminum foil.
    Place pan in Multigen for 50 minutes.
  • When cooked, drain water from potatoes and allow to cool.
    Mix all the other ingredients together.
  • In a large bowl, combine all ingredients gently with a spatula. Store in the refrigerator prior to service.
    Serve Cold.
  • Bulk: Portion into service dishes or leave in bulk for dining room service.
    Cold Plating: 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

Notes

QR Code linking back to recipe