Potato Fun Facts
Potato Size Standards
Potato Salad for 100
30 lb. potatoes
3/4-full cold-pack canner of red potatoes
Cook potatoes with skins on. Peel and dice in large roaster when cooled. Add celery, onions and eggs. Whip cream; set aside. Miracle Whip, mustard, milk, sugar and salt should be mixed together and folded into whipping cream. Then mix with potatoes. Extra milk and Miracle Whip may be added if mixture is too dry. Serves 50.
Nonfat Potato Salad
4 med. red potatoes, cooked & diced
Cook and dice potatoes. Toss with celery, onion, green pepper and salt. Mix Miracle Whip, yogurt and mustard. Mix into potato mixture.
Grandma’s Potato Salad
1/4 c. vinegar
In a saucepan, combine the vinegar, water, sugar, salt, pepper and mustard. Bring to a boil. Reduce heat gradually. Beat in the 2 eggs. Cook, stirring constantly; until slightly thickened (about 5 minutes). Beat in Miracle Whip. Pour this mixture over potatoes, eggs, cucumber, onion and green pepper, while mixture is still warm. Refrigerate. May garnish with radish slices and parsley.
Dublin Potato Salad
3 lg. white potatoes (1 1/2 lb.)
In a saucepan, cover potatoes with lightly-salted water and boil until tender; drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 teaspoon salt; drizzle over still-warm potatoes. Cover and chill. Just before serving, fold in cabbage, corned beef, pickle and onions. Combine mayonnaise, milk and remaining salt; pour over salad and toss gently. Serves 8.
Tuna Crunch Salad
1 can tuna
Combine tuna, onion, lemon juice and mayonnaise. Chill, covered, until ready to serve. Then add cabbage and 1 1/2 cups potato chips and toss. Serve on leaf lettuce and sprinkle top with more chips and a dash of paprika.
Veggie Salad with Potato Crunch
1 bunch broccoli (skin stems, cut into chunks)
Cover all ingredients with Italian dressing, diet or regular. Marinate several hours, or overnight. Top with Potato Crunch (see Side Dish for recipe).
Side-Line Potato Salad
5 c. cooked potatoes, cubed
Combine ingredients. Serves 6 to 8.
Swiss Potato Salad
5 med. potatoes
Cook potatoes in jackets; let cool slightly. Peel and cube warm potatoes (should have about 4 cups); toss with 2 tablespoons vinegar, 1/2 tsp salt, and pepper. Cool. Add cheese, eggs, beans, celery, onion, and green pepper. Combine mayonnaise, 2 tablespoons vinegar, mustard and 1 1/2 teaspoons salt. Gently stir into potato mixture. Cover and chill thoroughly. Makes 9 cups.
1 c. grated raw carrots
Take salad dressing and mix with 2 tablespoons milk and carrots, meat and onion. Refrigerate until ready to use. Then toss in shoestring potatoes and mix well; serve.
5 eggs, boiled & cut up
Marinated Potato Salad
6 fist-size potatoes, peeled & sliced very thin
Potato Salad – Deutschland
1 1/2 qt. potatoes
Boil potatoes and eggs until done. Dice bologna, cheese, eggs and pickles; combine. Slice potatoes and mix all together.
German Potato Salad
8 med. potatoes
Wash potatoes, boil until done. Peel potatoes and chop. Add diced onion, diced pickle, diced egg, and mix. Add mayonnaise, mustard, vinegar, sugar, salad and pepper; blend well. Place in a bowl and sprinkle with paprika for color. Ready to serve. Serves 10 to 12.
Superb Garden Salad
4 c. sliced red potatoes
Boil potatoes and beans. Cool and slice potatoes. Add 1 package Good Seasons Italian dressing. Prepare as directed on package. Toss salad.
Potato Salad for 50
15 lb. (20 count) potatoes, cooked & diced*
Garden Potato Salad
5 c. potatoes, cooked & peeled
Cube potatoes and add rest of vegetables. Pour dressing over and toss lightly; cover and chill.
Approximately 146 calories per serving.
Independence Day Salad
2 c. cubed cooked ham
Mix in order listed. Refrigerate before serving. Serves 8 to 10.
6 med. potatoes, cooked & cooled
Cut potatoes into pieces, dice eggs. Mix together potatoes, eggs, onions and celery. Blend Miracle Whip, cream, mustard, sugar, salt and pepper until smooth. Spread over dry ingredients. Chill.
Uptown Supper Salad
1 lb. (3 med.) potatoes, cut into 3/4” cubes
In 3-quart saucepan over medium heat cook potatoes, covered, in 2-inches boiling water for 5 minutes. Add chicken; bring to boil, reduce heat, cover and cook about 10 minutes, until potatoes are tender and juices run clear when chicken is pierced. Drain thoroughly. Add remaining ingredients to potatoes and chicken, except lettuce and cheese. Toss gently over low heat, just until warm. Line platter with lettuce; spoon mixture onto lettuce. Top with cheese. (Salad also can be served chilled.) Makes 4
Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges.
Nutritional Information Per Serving: 280 calories, 24 gm fat, 55 mg cholesterol, 1240 mg sodium,
31 gm carbohydrate, 4 gm fiber, 23 gm protein.
Greek Potato Salad with Dried Tomatoes
1 lb. (3 med.) potatoes, uniform in size, cut into 1/4” slices
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2-inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you preparing dressing. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top. Makes 4 servings.
Lemon Dressing: In large bowl, whisk together all dressing ingredients.
Menu: Chicken Soup, Warm Pita Bread, Vanilla Ice Cream with Honey and Toasted Walnuts.
Nutritional Information Per Serving: 450 calories, 30 gm fat, 60 mg cholesterol, 1750 mg sodium, 3 gm carbohydrate, 4 gm fiber, 14 gm protein.
Mediterranean Grilled Chicken Salad
2/3 lb. (2 med.) potatoes, cut into 3/4" cubes
In 1-quart saucepan over medium heat cook potatoes, covered, in 2-inches boiling water until tender, about 15 minutes; drain. Meanwhile, making vinaigrette: In bowl, whisk all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate piles in large shallow dish; drizzle with 1/3 cup of the vinaigrette (discard vinaigrette); broil 4-to 5-inches from heat source, about 8 minutes, until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates
Menu: Garlic Bread, Tangerines or Melon Wedges.
Nutritional Information Per Serving: 540 calories, 31 gm fat, 70 mg cholesterol, 410 mg sodium, 36 gm carbohydrate, 5 gm fiber, 31 gm protein.