Hot Potato Salad for 100 Recipe

1
Hot Potato Salad for 100 Recipe
Hot Potato Salad for 100 Recipe photo by Taste of Home
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Hot Potato Salad for 100 Recipe

Read Reviews
1
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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
MAKES:
100 servings
TOTAL TIME:
Prep: 2 hours Cook: 30 min.
MAKES:
100 servings
TOTAL TIME:
Prep: 2 hours Cook: 30 min.

Ingredients

  • 7 pounds bacon, chopped
  • 5 cups all-purpose flour
  • 3-1/2 quarts vinegar
  • 3-1/2 quarts water
  • 6 cups sugar
  • 1 cup salt
  • 4 teaspoons pepper
  • 3-1/2 quarts chopped onion (about 4-1/2 pounds)
  • 1-1/2 quarts chopped pickles
  • 7 gallons hot sliced peeled cooked potatoes (about 45 pounds)

Directions

In a large skillet, fry bacon until crisp; remove to paper towels to drain. Add flour to drippings; cook and stir until bubbly. In a large kettle, heat vinegar, water and sugar to boiling. Gradually add flour mixture; cook and stir until thickened. Add salt, pepper, onion and pickles; mix well. Place hot potatoes in serving pans. Divide sauce among pans and stir to coat. Sprinkle with bacon. Yield: 100 servings (7 gallons).
Originally published as Hot Potato Salad for 100 in Taste of Home December/January 1994, p54

Nutritional Facts

1 cup: 408 calories, 19g fat (7g saturated fat), 21mg cholesterol, 1483mg sodium, 54g carbohydrate (15g sugars, 4g fiber), 7g protein.

  • 7 pounds bacon, chopped
  • 5 cups all-purpose flour
  • 3-1/2 quarts vinegar
  • 3-1/2 quarts water
  • 6 cups sugar
  • 1 cup salt
  • 4 teaspoons pepper
  • 3-1/2 quarts chopped onion (about 4-1/2 pounds)
  • 1-1/2 quarts chopped pickles
  • 7 gallons hot sliced peeled cooked potatoes (about 45 pounds)
  1. In a large skillet, fry bacon until crisp; remove to paper towels to drain. Add flour to drippings; cook and stir until bubbly. In a large kettle, heat vinegar, water and sugar to boiling. Gradually add flour mixture; cook and stir until thickened. Add salt, pepper, onion and pickles; mix well. Place hot potatoes in serving pans. Divide sauce among pans and stir to coat. Sprinkle with bacon. Yield: 100 servings (7 gallons).
Originally published as Hot Potato Salad for 100 in Taste of Home December/January 1994, p54

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fasdaddy User ID: 1886204 3549
Reviewed Mar. 3, 2008

"TO LARGE FOR TWO PEOPLE"

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