RED POTATO SALAD WITH LEMON & GARLIC
This recipe elevates standard potato salad with the bright flavor of lemon and the earthy flavor of garlic.
This is an autumn school food service recipe for potatoes.
Cooking and prep level: Basic.
- Prep Time1 hr 20 min
- Cook Time30 min
- Total Time1 hr 50 min
- Yield100
- Serving Size1/2 cup (3.1 oz)
- Energy99 cal
Ingredients
- 15 lbs Potatoes, fresh, baby red skin
- 2 cups Scallion (green top onion), fresh, chopped
- 3 Tbsp 1 tsp Garlic, fresh minced (about 10 cloves)
- 6 cups Mayonnaise, light
- ⅔ cup Apple Cider, sweet fresh (you can sub apple juice, if needed)
- ⅔ cup Lemon Juice, fresh
- ¼ cup 1 Tbsp Cider Vinegar
- 1½ Tbsp Salt
- 3 Tbsps 1 tsp Mrs.Dash Onion & Herb Seasoning Blend
Method
Boil (or steam) potatoes until just fork tender approximately 30-45 minutes.
Cool, cut into ½ inch cubes, leaving skins on.
CCP: Reduce potato temperature to 41°F within 4 hours. Hold at a minimum temp of 41°F. This step may be done 1 day prior to service.
In a large tote, combine potatoes and scallions. Toss gently to combine.
Combine mayo with cider vinegar, lemon juice, and fresh apple cider. Add fresh garlic, salt and seasoning blend. Allow dressing to rest for 15 minutes to meld flavors. After resting time, taste for seasonings. Adjust if needed.
Combine potato mixture and dressing. Lightly fold dressing into vegetables until combined, being careful not to break apart potatoes.
CCP: Hold at a minimum temp of 41°F.
Would you like to learn all about the history of the glorious potato?
Check it out here: youtube.com
Nutrition Facts
- 100 servings per container
- Serving Size1/2 cup (3.1 oz)
- Amount per serving
- Calories99
- % Daily Value*
- Total Fat4 g5.13%
- Saturated Fat1 g5%
- Trans Fat0 g
- Cholesterol4.7 mg1.57%
- Sodium216 mg9.39%
- Total Carbohydrate14.21 g5.17%
- Dietary Fiber1.6 g5.71%
- Total Sugars1.4 g
- Protein1.5 g3%