Hot Potato Salad For 100 Makes About 7 Gallon Recipes

Steps:

• In several large skillets, fry bacon until crisp; remove to paper towels to drain. Add flour to drippings; cook and stir until bubbly., In a large kettle, combine the vinegar, water and sugar; bring to a boil. Gradually whisk in flour mixture; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper, onion and pickles., Place hot potatoes in serving pans. Divide sauce among pans and stir to coat. Sprinkle with bacon.

Steps:

• 1. Cook your Potatoes in Salted Water with Skins on. When Cooked, Cool in Cold Water, Remove Skins & dice when Done in a huge Pot or Bowl. TIP: (You can have your Eggs boiling @ same time as Potatoes. Cool and peel. Set aside to have ready to add with the remaining ingredients.)
• 2. Let Completely Cool Before adding the remaining Ingredients. Toss well, Place in Refer to Chill and Serve Cold. Garnish; with a few Reserved Pemintos on top or Sprinkle of Chopped Green Onions.
• 3. Can easily be divided as follows: for 100 use as directed For 50 cut recipe in 1/2 by dividing X 2 For 25 cut recipe in 1/4 by dividing X 4 NOTE/TIP: If you prefer Dill Pickles in your salad, Substitute the Dills for the Sweet in the Recipe, Including the Dill Juice, & or Dill relish.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
• Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.

Steps:

• In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Steps:

• In large skillet, fry bacon till crisp; drain well. Add flour to drippings, cook and stir till bubbly.
• In large kettle heat vinegar, water and sugar to boiling. Gradually add flour mixture, cook and stir till thickened.
• Add salt, pepper, onion and pickles or relish. mix well. Place hot potatoes in serving pans and stir to coat. Sprinkle with bacon and serve at once.