Recipe - Deviled Potato Salad

4 ga WATER
12 ounce BACON;SLICED FZ
18 EGGS SHELL
3 pound CELERY FRESH
18 pound POTATOES WHITE FRE
1 pound ONIONS DRY
1 ounce SUGAR; GRANULATED 10 LB
10 ounce SALAD OIL; 1 GAL
2 teaspoon PEPPER BLACK 1 LB CN
1 3/16 pound RELISH PICKLE SWEET
4 One half pound SALAD DRESSING #2 1/2
6 ounce MUSTARD PREP. 1 LB JAR
2/3 cup VINEGAR CIDER
2 tablespoon PAPRIKA GROUND
1 ounce SALT TABLE 5LB
2 ounce SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE CARD
MG1.

2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT. COOK UNTIL
TENDER.

3. DRAIN WELL. COOL SLIGHTLY.

4. COMBINE ONIONS, OIL, SALT, AND PEPPER. ADD TO POTATOES, COVER;
REFRIGERATE 1 HOUR.

5. COMBINE CELERY, EGGS, RELISH, PIMIENTOS, PREPARED MUSTARD, GRANULATED
SUGAR CRUMBLED CRISP BACON AND BACON FAT TO SALAD DRESSING. ADD TO POTATO
MIXTURE.

6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD WITH SALAD
DRESSING
MIXTURE.

7. BARNISH WITH PARSLEY AND PAPRIKA.

NOTE: 1. IN STEP 1: 22 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 18
LB
PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS;
4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 1 OZ FRESH
PARSLEY
A.P. WILL YIELD 1 OZ CHOPPED PARSLEY.

NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE
NO. A01100.

NOTE: 3. IN STEP 5, 1 1/27 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: M04001

SERVING SIZE: 2/3 CUP (4

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.