Recipe - Potato Salad (Dehy Sliced

3 One half ga WATER; WARM
3 One half ga WATER
18 EGGS SHELL
3 pound CELERY FRESH
10 ounce PIMENTOS 7 OZ
6 ounce ONIONS DRY
4 3/8 pound POTATOES FRESH
2 ounce PEPPER SWT GRN FRESH
1 tablespoon PEPPER BLACK 1 LB CN
1 3/16 pound RELISH PICKLE SWEET
4 pound SALAD DRESSING #2 1/2
2/3 cup VINEGAR CIDER
One half ounce PAPRIKA GROUND
1 ounce SALT TABLE 5LB
One fourth cup SALT TABLE 5LB

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

2. ADD POTAOTES TO SALTED WATER; COVER. BRING QUICKLY TO A BOIL. REDUCE
HEAT. SIMMER 20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE
IN STEP 4.

3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE
USING.

4. CAREFULLY COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOS,
EGGS, SALT, AND PEPPER.

5. COMBINE SALAD DRESSING AND VINEGAR; FOLD INTO POTATO MIXTURE. COVER;
REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED
CELERY.

2. IN STEP 3, 3 LB ( 2 One fourth QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.)
AND 12 OZ (2 One fourth CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE
USED.

3. IN STEP 4, 1 1/27 OZ CN CANNED PIMENTOS MAY BE USED.

4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A4.

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: M04100

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.