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Hot Potato Salad for 100 Recipe

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When I was in the service, I decided to learn all I could about cooking from the cooks in the galley. It was quite an adventure. I still use those skills today, particulary when cooking for a large group.—Jene Cain, Northridge, California

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Hot Potato Salad for 100 Recipe

Prep: 2 hours Cook: 30 min.

Yield: 100 Servings

120 30 150

Ingredients

7 pounds bacon, chopped
5 cups all-purpose flour
14 cups white vinegar
14 cups water
6 cups sugar
1 cup salt
4 teaspoons pepper
14 cups chopped onions (about 4-1/2 pounds)
6 cups chopped dill pickles
7 gallons hot cooked sliced peeled potatoes (about 45 pounds)

Directions

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. Yield: 100 servings (1 cup each).

Nutritional Facts 1 cup equals 408 calories, 19 g fat (7 g saturated fat), 21 mg cholesterol, 1,483 mg sodium, 54 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Hot Potato Salad for 100 in Taste of Home December/January 1994, p54

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