Recipe - Potato Salad Wvinegar Dr

1 cup WATER
4 One half ga WATER
3 pound CELERY FRESH
10 ounce PIMENTOS 7 OZ
22 pound POTATOES WHITE FRE
1 pound ONIONS DRY
1 Three fourths pound SUGAR; GRANULATED 10 LB
2 teaspoon PEPPER BLACK 1 LB CN
1 3/16 pound RELISH PICKLE SWEET
1 cup VINEGAR CIDER
2 tablespoon PAPRIKA GROUND
1 ounce SALT TABLE 5LB
3 ounce SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG1.

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

3. DRAIN WELL. COOL SLIGHTLY.

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

5. COMBINE CELERY, RELISH, PIMIENTOS AND ADD TO POTATO MIXTURE.

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

7. GARNISH WITH PARSLEY AND PAPRIKA.

8. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22
LB
PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS;
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: M04002

SERVING SIZE: 2/3 CUP

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