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POTATO SALAD

RECIPE DETAILS

Item ID: SA902

Batch Quantity: 1

Serving Size: 1/2

Serving Measure: CUP

Serving Description: 1/2 CUP

Nutrition Link: 80118

Food Category: Salads

HACCP: SALAD

HACCP Process Category: Complex

Recipe Source: BVSD

RECIPE DETAILS

Item ID: SA902

Batch Quantity: 1

Serving Size: 1/2

Serving Measure: CUP

Serving Description: 1/2 CUP

Nutrition Link: 80118

Food Category: Salads

HACCP: SALAD

HACCP Process Category: Complex

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Yields
Potatoes: 99% unpeeled
Celery: 83%.
Onions: 88%.

1. Using hobart cut potatoes into large dice
2. Steam for 15-20 minutes in perforated pan until just tender. Cool to 41 degrees F as per HACCP SOP.

Preparation

3. Add all other ingredients. Mix lightly until well blended. .

Serving

4. CCP: Cool to 41 degrees F or lower within 4 hours. Transport cold. Use within 5 days.

Refrigerate until ready to serve.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.375 Meat/Meat Alternative: 0 Calories: 181.41
Dark Green: 0 Milk: 0 Sat. Fat: 10.72%
Red Orange: 0 Grains: 0 Sodium: 322.03
Legumes: 0
Starchy: 0.375
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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