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Roasted Potato Salad

Recipe Courtesy of USDA Mixing Bowl
Photo Courtesy of Harvest of the Month

Ingredients

  • Fresh onions, chopped - 6 ozs
  • Fresh red bell peppers, diced 1/4” - 2.25 lbs
  • Dijon mustard - 1 1/3 Tbsps
  • Garlic powder - 1 1/3 Tbsps
  • Fresh thyme, leaves only - 2 Tbsps
  • White wine vinegar - 1 1/2 cups
  • Olive oil - 10 Tbsps
  • Salt - 1 1/3 Tbsps
  • Ground black pepper - 2 1/2 tsps
  • Local fresh red potatoes, washed, unpeeled, cubed 2½” - 10 lbs

Preparation

  1. Dressing: Combine onions, peppers, mustard, garlic powder, thyme, vinegar, oil, salt, and pepper in a large bowl. Stir well. Set aside for step 5.
  2. Place 5 lb potatoes on a sheet pan (18” x 26” x 1”) lined with parchment paper and heavily coated with pan release spray. (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)
  3. Bake until tender: Conventional oven: 425° F for 20 minutes. Convection oven: 400° F for 15 minutes.
  4. Remove from oven.
  5. Place warm potatoes in 4″ steam table pans. Pour dressing over potatoes. Toss well to coat evenly.

Critical Control Point: Cool to 41° F or lower within 4 hours.

Portion with No. 6 scoop (⅔ cup).

Critical Control Point: Hold at 41° F or below.



50 servings makes 13 lbs

Serving Information

For Program
Serving Size
Serving Utensil
NSLP
2/3 cup
No.6 scoop

Meal Pattern Contribution

Food Component
Red/Orange
1/8 C
Starchy
1/2 C