Roasted Potato Salad USDA Recipe for Schools

This twist on a classic combines roasted potatoes, onions, red bell peppers, spices, and a vinegar-based dressing.
NSLP/SBP CREDITING INFORMATION
⅔ cup (No. 6 scoop) provides ⅛ cup red/orange vegetable, and ½ cup starchy vegetable.
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Ingredients
 

50 Servings

    Weight

    • 6 oz *Fresh onions, chopped
    • 2 lb 4 oz *Fresh red bell peppers, diced ¼"
    • - - Dijon mustard
    • - - Garlic powder
    • - - Fresh thyme, leaves only
    • - - White wine vinegar
    • - - Olive oil
    • - - Salt
    • - - Black pepper, ground
    • 10 lb *Red potatoes, fresh, unpeeled, cubed 2½"

    Measure

    • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
    • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Fresh red bell peppers, diced ¼"
    • 1 Tbsp 1 tsp Dijon mustard
    • 1 Tbsp 1 tsp Garlic powder
    • 2 Tbsp Fresh thyme, leaves only
    • 1½ cups White wine vinegar
    • ½ cup 2 Tbsp Olive oil
    • 1 Tbsp 1 tsp Salt
    • 2½ tsp Black pepper, ground
    • 2 gal 2 qt 2 cups *Red potatoes, fresh, unpeeled, cubed 2½"

    100 Servings

      Weight

      • 12 oz *Fresh onions, chopped
      • 4 lb 8 oz *Fresh red bell peppers, diced ¼"
      • - - Dijon mustard
      • - - Garlic powder
      • - - Fresh thyme, leaves only
      • - - White wine vinegar
      • - - Olive oil
      • - - Salt
      • - - Black pepper, ground
      • 20 lb *Red potatoes, fresh, unpeeled, cubed 2½"

      Measure

      • 2¼ cups 1 Tbsp 1 tsp *Fresh onions, chopped
      • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Fresh red bell peppers, diced ¼"
      • 2 Tbsp 2 tsp Dijon mustard
      • 2 Tbsp 2 tsp Garlic powder
      • ¼ cup Fresh thyme, leaves only
      • 3 cups White wine vinegar
      • 1¼ cups Olive oil
      • 2 Tbsp 2 tsp Salt
      • 1 Tbsp 2 tsp Black pepper, ground
      • 5 gal 1 qt *Red potatoes, fresh, unpeeled, cubed 2½"

      Quantity
       

      50 Servings

        Weight

        • 6 oz *Fresh onions, chopped
        • 2 lb 4 oz *Fresh red bell peppers, diced ¼"
        • - - Dijon mustard
        • - - Garlic powder
        • - - Fresh thyme, leaves only
        • - - White wine vinegar
        • - - Olive oil
        • - - Salt
        • - - Black pepper, ground
        • 10 lb *Red potatoes, fresh, unpeeled, cubed 2½"

        Measure

        • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
        • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Fresh red bell peppers, diced ¼"
        • 1 Tbsp 1 tsp Dijon mustard
        • 1 Tbsp 1 tsp Garlic powder
        • 2 Tbsp Fresh thyme, leaves only
        • 1½ cups White wine vinegar
        • ½ cup 2 Tbsp Olive oil
        • 1 Tbsp 1 tsp Salt
        • 2½ tsp Black pepper, ground
        • 2 gal 2 qt 2 cups *Red potatoes, fresh, unpeeled, cubed 2½"

        100 Servings

          Weight

          • 12 oz *Fresh onions, chopped
          • 4 lb 8 oz *Fresh red bell peppers, diced ¼"
          • - - Dijon mustard
          • - - Garlic powder
          • - - Fresh thyme, leaves only
          • - - White wine vinegar
          • - - Olive oil
          • - - Salt
          • - - Black pepper, ground
          • 20 lb *Red potatoes, fresh, unpeeled, cubed 2½"

          Measure

          • 2¼ cups 1 Tbsp 1 tsp *Fresh onions, chopped
          • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Fresh red bell peppers, diced ¼"
          • 2 Tbsp 2 tsp Dijon mustard
          • 2 Tbsp 2 tsp Garlic powder
          • ¼ cup Fresh thyme, leaves only
          • 3 cups White wine vinegar
          • 1¼ cups Olive oil
          • 2 Tbsp 2 tsp Salt
          • 1 Tbsp 2 tsp Black pepper, ground
          • 5 gal 1 qt *Red potatoes, fresh, unpeeled, cubed 2½"

          Ingredients
           

          50 Servings

            Weight

            • 6 oz *Fresh onions, chopped
            • 2 lb 4 oz *Fresh red bell peppers, diced ¼"
            • - - Dijon mustard
            • - - Garlic powder
            • - - Fresh thyme, leaves only
            • - - White wine vinegar
            • - - Olive oil
            • - - Salt
            • - - Black pepper, ground
            • 10 lb *Red potatoes, fresh, unpeeled, cubed 2½"

            Measure

            • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
            • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Fresh red bell peppers, diced ¼"
            • 1 Tbsp 1 tsp Dijon mustard
            • 1 Tbsp 1 tsp Garlic powder
            • 2 Tbsp Fresh thyme, leaves only
            • 1½ cups White wine vinegar
            • ½ cup 2 Tbsp Olive oil
            • 1 Tbsp 1 tsp Salt
            • 2½ tsp Black pepper, ground
            • 2 gal 2 qt 2 cups *Red potatoes, fresh, unpeeled, cubed 2½"

            100 Servings

              Weight

              • 12 oz *Fresh onions, chopped
              • 4 lb 8 oz *Fresh red bell peppers, diced ¼"
              • - - Dijon mustard
              • - - Garlic powder
              • - - Fresh thyme, leaves only
              • - - White wine vinegar
              • - - Olive oil
              • - - Salt
              • - - Black pepper, ground
              • 20 lb *Red potatoes, fresh, unpeeled, cubed 2½"

              Measure

              • 2¼ cups 1 Tbsp 1 tsp *Fresh onions, chopped
              • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Fresh red bell peppers, diced ¼"
              • 2 Tbsp 2 tsp Dijon mustard
              • 2 Tbsp 2 tsp Garlic powder
              • ¼ cup Fresh thyme, leaves only
              • 3 cups White wine vinegar
              • 1¼ cups Olive oil
              • 2 Tbsp 2 tsp Salt
              • 1 Tbsp 2 tsp Black pepper, ground
              • 5 gal 1 qt *Red potatoes, fresh, unpeeled, cubed 2½"

              Quantity
               

              50 Servings

                Weight

                • 6 oz *Fresh onions, chopped
                • 2 lb 4 oz *Fresh red bell peppers, diced ¼"
                • - - Dijon mustard
                • - - Garlic powder
                • - - Fresh thyme, leaves only
                • - - White wine vinegar
                • - - Olive oil
                • - - Salt
                • - - Black pepper, ground
                • 10 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                Measure

                • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Fresh red bell peppers, diced ¼"
                • 1 Tbsp 1 tsp Dijon mustard
                • 1 Tbsp 1 tsp Garlic powder
                • 2 Tbsp Fresh thyme, leaves only
                • 1½ cups White wine vinegar
                • ½ cup 2 Tbsp Olive oil
                • 1 Tbsp 1 tsp Salt
                • 2½ tsp Black pepper, ground
                • 2 gal 2 qt 2 cups *Red potatoes, fresh, unpeeled, cubed 2½"

                100 Servings

                  Weight

                  • 12 oz *Fresh onions, chopped
                  • 4 lb 8 oz *Fresh red bell peppers, diced ¼"
                  • - - Dijon mustard
                  • - - Garlic powder
                  • - - Fresh thyme, leaves only
                  • - - White wine vinegar
                  • - - Olive oil
                  • - - Salt
                  • - - Black pepper, ground
                  • 20 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                  Measure

                  • 2¼ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                  • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Fresh red bell peppers, diced ¼"
                  • 2 Tbsp 2 tsp Dijon mustard
                  • 2 Tbsp 2 tsp Garlic powder
                  • ¼ cup Fresh thyme, leaves only
                  • 3 cups White wine vinegar
                  • 1¼ cups Olive oil
                  • 2 Tbsp 2 tsp Salt
                  • 1 Tbsp 2 tsp Black pepper, ground
                  • 5 gal 1 qt *Red potatoes, fresh, unpeeled, cubed 2½"
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 6 oz *Fresh onions, chopped
                    • 2 lb 4 oz *Fresh red bell peppers, diced ¼"
                    • - - Dijon mustard
                    • - - Garlic powder
                    • - - Fresh thyme, leaves only
                    • - - White wine vinegar
                    • - - Olive oil
                    • - - Salt
                    • - - Black pepper, ground
                    • 10 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                    Measure

                    • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                    • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Fresh red bell peppers, diced ¼"
                    • 1 Tbsp 1 tsp Dijon mustard
                    • 1 Tbsp 1 tsp Garlic powder
                    • 2 Tbsp Fresh thyme, leaves only
                    • 1½ cups White wine vinegar
                    • ½ cup 2 Tbsp Olive oil
                    • 1 Tbsp 1 tsp Salt
                    • 2½ tsp Black pepper, ground
                    • 2 gal 2 qt 2 cups *Red potatoes, fresh, unpeeled, cubed 2½"

                    100 Servings

                      Weight

                      • 12 oz *Fresh onions, chopped
                      • 4 lb 8 oz *Fresh red bell peppers, diced ¼"
                      • - - Dijon mustard
                      • - - Garlic powder
                      • - - Fresh thyme, leaves only
                      • - - White wine vinegar
                      • - - Olive oil
                      • - - Salt
                      • - - Black pepper, ground
                      • 20 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                      Measure

                      • 2¼ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                      • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Fresh red bell peppers, diced ¼"
                      • 2 Tbsp 2 tsp Dijon mustard
                      • 2 Tbsp 2 tsp Garlic powder
                      • ¼ cup Fresh thyme, leaves only
                      • 3 cups White wine vinegar
                      • 1¼ cups Olive oil
                      • 2 Tbsp 2 tsp Salt
                      • 1 Tbsp 2 tsp Black pepper, ground
                      • 5 gal 1 qt *Red potatoes, fresh, unpeeled, cubed 2½"

                      Quantity
                       

                      50 Servings

                        Weight

                        • 6 oz *Fresh onions, chopped
                        • 2 lb 4 oz *Fresh red bell peppers, diced ¼"
                        • - - Dijon mustard
                        • - - Garlic powder
                        • - - Fresh thyme, leaves only
                        • - - White wine vinegar
                        • - - Olive oil
                        • - - Salt
                        • - - Black pepper, ground
                        • 10 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                        Measure

                        • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                        • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Fresh red bell peppers, diced ¼"
                        • 1 Tbsp 1 tsp Dijon mustard
                        • 1 Tbsp 1 tsp Garlic powder
                        • 2 Tbsp Fresh thyme, leaves only
                        • 1½ cups White wine vinegar
                        • ½ cup 2 Tbsp Olive oil
                        • 1 Tbsp 1 tsp Salt
                        • 2½ tsp Black pepper, ground
                        • 2 gal 2 qt 2 cups *Red potatoes, fresh, unpeeled, cubed 2½"

                        100 Servings

                          Weight

                          • 12 oz *Fresh onions, chopped
                          • 4 lb 8 oz *Fresh red bell peppers, diced ¼"
                          • - - Dijon mustard
                          • - - Garlic powder
                          • - - Fresh thyme, leaves only
                          • - - White wine vinegar
                          • - - Olive oil
                          • - - Salt
                          • - - Black pepper, ground
                          • 20 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                          Measure

                          • 2¼ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                          • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Fresh red bell peppers, diced ¼"
                          • 2 Tbsp 2 tsp Dijon mustard
                          • 2 Tbsp 2 tsp Garlic powder
                          • ¼ cup Fresh thyme, leaves only
                          • 3 cups White wine vinegar
                          • 1¼ cups Olive oil
                          • 2 Tbsp 2 tsp Salt
                          • 1 Tbsp 2 tsp Black pepper, ground
                          • 5 gal 1 qt *Red potatoes, fresh, unpeeled, cubed 2½"
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 6 oz *Fresh onions, chopped
                            • 2 lb 4 oz *Fresh red bell peppers, diced ¼"
                            • - - Dijon mustard
                            • - - Garlic powder
                            • - - Fresh thyme, leaves only
                            • - - White wine vinegar
                            • - - Olive oil
                            • - - Salt
                            • - - Black pepper, ground
                            • 10 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                            Measure

                            • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                            • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Fresh red bell peppers, diced ¼"
                            • 1 Tbsp 1 tsp Dijon mustard
                            • 1 Tbsp 1 tsp Garlic powder
                            • 2 Tbsp Fresh thyme, leaves only
                            • 1½ cups White wine vinegar
                            • ½ cup 2 Tbsp Olive oil
                            • 1 Tbsp 1 tsp Salt
                            • 2½ tsp Black pepper, ground
                            • 2 gal 2 qt 2 cups *Red potatoes, fresh, unpeeled, cubed 2½"

                            100 Servings

                              Weight

                              • 12 oz *Fresh onions, chopped
                              • 4 lb 8 oz *Fresh red bell peppers, diced ¼"
                              • - - Dijon mustard
                              • - - Garlic powder
                              • - - Fresh thyme, leaves only
                              • - - White wine vinegar
                              • - - Olive oil
                              • - - Salt
                              • - - Black pepper, ground
                              • 20 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                              Measure

                              • 2¼ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                              • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Fresh red bell peppers, diced ¼"
                              • 2 Tbsp 2 tsp Dijon mustard
                              • 2 Tbsp 2 tsp Garlic powder
                              • ¼ cup Fresh thyme, leaves only
                              • 3 cups White wine vinegar
                              • 1¼ cups Olive oil
                              • 2 Tbsp 2 tsp Salt
                              • 1 Tbsp 2 tsp Black pepper, ground
                              • 5 gal 1 qt *Red potatoes, fresh, unpeeled, cubed 2½"

                              Quantity
                               

                              50 Servings

                                Weight

                                • 6 oz *Fresh onions, chopped
                                • 2 lb 4 oz *Fresh red bell peppers, diced ¼"
                                • - - Dijon mustard
                                • - - Garlic powder
                                • - - Fresh thyme, leaves only
                                • - - White wine vinegar
                                • - - Olive oil
                                • - - Salt
                                • - - Black pepper, ground
                                • 10 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                                Measure

                                • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                                • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Fresh red bell peppers, diced ¼"
                                • 1 Tbsp 1 tsp Dijon mustard
                                • 1 Tbsp 1 tsp Garlic powder
                                • 2 Tbsp Fresh thyme, leaves only
                                • 1½ cups White wine vinegar
                                • ½ cup 2 Tbsp Olive oil
                                • 1 Tbsp 1 tsp Salt
                                • 2½ tsp Black pepper, ground
                                • 2 gal 2 qt 2 cups *Red potatoes, fresh, unpeeled, cubed 2½"

                                100 Servings

                                  Weight

                                  • 12 oz *Fresh onions, chopped
                                  • 4 lb 8 oz *Fresh red bell peppers, diced ¼"
                                  • - - Dijon mustard
                                  • - - Garlic powder
                                  • - - Fresh thyme, leaves only
                                  • - - White wine vinegar
                                  • - - Olive oil
                                  • - - Salt
                                  • - - Black pepper, ground
                                  • 20 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                                  Measure

                                  • 2¼ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                                  • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Fresh red bell peppers, diced ¼"
                                  • 2 Tbsp 2 tsp Dijon mustard
                                  • 2 Tbsp 2 tsp Garlic powder
                                  • ¼ cup Fresh thyme, leaves only
                                  • 3 cups White wine vinegar
                                  • 1¼ cups Olive oil
                                  • 2 Tbsp 2 tsp Salt
                                  • 1 Tbsp 2 tsp Black pepper, ground
                                  • 5 gal 1 qt *Red potatoes, fresh, unpeeled, cubed 2½"
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 6 oz *Fresh onions, chopped
                                    • 2 lb 4 oz *Fresh red bell peppers, diced ¼"
                                    • - - Dijon mustard
                                    • - - Garlic powder
                                    • - - Fresh thyme, leaves only
                                    • - - White wine vinegar
                                    • - - Olive oil
                                    • - - Salt
                                    • - - Black pepper, ground
                                    • 10 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                                    Measure

                                    • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                                    • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Fresh red bell peppers, diced ¼"
                                    • 1 Tbsp 1 tsp Dijon mustard
                                    • 1 Tbsp 1 tsp Garlic powder
                                    • 2 Tbsp Fresh thyme, leaves only
                                    • 1½ cups White wine vinegar
                                    • ½ cup 2 Tbsp Olive oil
                                    • 1 Tbsp 1 tsp Salt
                                    • 2½ tsp Black pepper, ground
                                    • 2 gal 2 qt 2 cups *Red potatoes, fresh, unpeeled, cubed 2½"

                                    100 Servings

                                      Weight

                                      • 12 oz *Fresh onions, chopped
                                      • 4 lb 8 oz *Fresh red bell peppers, diced ¼"
                                      • - - Dijon mustard
                                      • - - Garlic powder
                                      • - - Fresh thyme, leaves only
                                      • - - White wine vinegar
                                      • - - Olive oil
                                      • - - Salt
                                      • - - Black pepper, ground
                                      • 20 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                                      Measure

                                      • 2¼ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                                      • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Fresh red bell peppers, diced ¼"
                                      • 2 Tbsp 2 tsp Dijon mustard
                                      • 2 Tbsp 2 tsp Garlic powder
                                      • ¼ cup Fresh thyme, leaves only
                                      • 3 cups White wine vinegar
                                      • 1¼ cups Olive oil
                                      • 2 Tbsp 2 tsp Salt
                                      • 1 Tbsp 2 tsp Black pepper, ground
                                      • 5 gal 1 qt *Red potatoes, fresh, unpeeled, cubed 2½"

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 6 oz *Fresh onions, chopped
                                        • 2 lb 4 oz *Fresh red bell peppers, diced ¼"
                                        • - - Dijon mustard
                                        • - - Garlic powder
                                        • - - Fresh thyme, leaves only
                                        • - - White wine vinegar
                                        • - - Olive oil
                                        • - - Salt
                                        • - - Black pepper, ground
                                        • 10 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                                        Measure

                                        • 1 cup 2 Tbsp 2 tsp *Fresh onions, chopped
                                        • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Fresh red bell peppers, diced ¼"
                                        • 1 Tbsp 1 tsp Dijon mustard
                                        • 1 Tbsp 1 tsp Garlic powder
                                        • 2 Tbsp Fresh thyme, leaves only
                                        • 1½ cups White wine vinegar
                                        • ½ cup 2 Tbsp Olive oil
                                        • 1 Tbsp 1 tsp Salt
                                        • 2½ tsp Black pepper, ground
                                        • 2 gal 2 qt 2 cups *Red potatoes, fresh, unpeeled, cubed 2½"

                                        100 Servings

                                          Weight

                                          • 12 oz *Fresh onions, chopped
                                          • 4 lb 8 oz *Fresh red bell peppers, diced ¼"
                                          • - - Dijon mustard
                                          • - - Garlic powder
                                          • - - Fresh thyme, leaves only
                                          • - - White wine vinegar
                                          • - - Olive oil
                                          • - - Salt
                                          • - - Black pepper, ground
                                          • 20 lb *Red potatoes, fresh, unpeeled, cubed 2½"

                                          Measure

                                          • 2¼ cups 1 Tbsp 1 tsp *Fresh onions, chopped
                                          • 3 qt 1⅓ cups 2 Tbsp 2 tsp *Fresh red bell peppers, diced ¼"
                                          • 2 Tbsp 2 tsp Dijon mustard
                                          • 2 Tbsp 2 tsp Garlic powder
                                          • ¼ cup Fresh thyme, leaves only
                                          • 3 cups White wine vinegar
                                          • 1¼ cups Olive oil
                                          • 2 Tbsp 2 tsp Salt
                                          • 1 Tbsp 2 tsp Black pepper, ground
                                          • 5 gal 1 qt *Red potatoes, fresh, unpeeled, cubed 2½"
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Dressing: Combine onions, peppers, mustard, garlic powder, thyme, vinegar, oil, salt, and pepper in a large bowl. Stir well. Set aside for step 5.
                                          • Place 1 gal 1 qt 1 cup (about 5 lb) potatoes on a sheet pan (18" x 26" x 1") lined with parchment paper and heavily coated with pan release spray.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Bake until tender:
                                            Conventional oven: 425 °F for 20 minutes.
                                            Convection oven: 400 °F for 15 minutes.
                                          • Remove from oven and set aside for step 5.
                                          • Place warm potatoes in a large bowl. Pour 1½ cups (about 12.5 oz) dressing over potatoes. Toss well to coat evenly.
                                          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
                                          • Critical Control Point: Hold at 41 °F or below.
                                          • Portion with No. 6 scoop (⅔ cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Roasted Potato Salad USDA Recipe for Schools
                                          Amount Per Serving 0 ⅔ cup (No. 6 scoop)
                                          Calories 102 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 200mg9%
                                          Potassium 347mg10%
                                          Total Carbohydrates 18g6%
                                          Dietary Fiber 2g8%
                                          Total Sugars 2g2%
                                          Protein 2g4%
                                          Vitamin D 0IU0%
                                          Calcium 7mg1%
                                          Iron 0mg0%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature onions: 8 oz

                                          Red bell peppers: 2 lb 14 oz

                                          Red potatoes: 10 lb 6 oz

                                          100 Servings:

                                          Mature onions: 1 lb

                                          Red bell peppers: 5 lb 12 oz

                                          Red potatoes: 20 lb 12 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          50 Servings:

                                          About 10 lb 12 oz

                                          About 1 gal 1 qt 1½ cups/2 sheet pans

                                          (18" x 26" x 1")

                                          100 Servings:

                                          About 21 lb 8 oz

                                          About 2 gal 2 qt 3 cups/4 sheet pans

                                          (18" x 26" x 1")