Name: Potato Salad
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 124 quarts potato salad
Ingredients: 8 cups mayonnaise; 1/4 cup apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon freshly ground black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon celery salt; 1 tablespoon chopped fresh parsley; 24 pounds red potatoes, peeled and cut into 1/4-inch cubes; 2 cups diced red bell pepper (1/4-inch dice); 1 cup loosely packed cilantro leaves, no stems, cut into quarters; 1 cup roasted garlic, minced; 1/2 cup finely chopped jalapenos; 2 tablespoons coarsely ground black pepper; 1 tablespoon kosher salt

Directions

For the potato salad dressing: Put the mayonnaise, vinegar and mustard in a stand mixer; mix on low speed. Add the black pepper, garlic powder, onion powder, celery salt and parsley; mix until well blended, scraping the bowl occasionally. (Makes 2 quarts.)
For the potato salad: Put the potatoes in a large pot of heavily salted water. Cover and bring to a boil. When the water reaches a boil, the potatoes are done cooking. Strain the potatoes and plunge them into an ice bath for 3 minutes.
In a large bowl, combine the bell peppers, cilantro, roasted garlic, jalapenos, black pepper, salt and the cooled potatoes. Add 5 cups of the dressing and mix well.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of HoBo's BBQ, Temecula, CA

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