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Recipe courtesy of HoBo's BBQ

Show: Diners, Drive-Ins and Dives

Episode: Burgers, Beef and Barbecue

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Total:: 50 min
Active:: 35 min

Yield:: 124 quarts potato salad

Level:: Advanced

Ingredients

Potato Salad Dressing:

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

Potato Salad:

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

My Private Notes

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

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Potato Salad

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53