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2 from 1 vote

Roasted Potato Salad USDA Recipe for Child Care Centers

This twist on a classic combines roasted potatoes, onions, red bell peppers, spices, and a vinegar-based dressing.
CACFP CREDITING INFORMATION
⅔ cup (No. 6 scoop) provides 5⁄8 cup vegetable.
Course: Salad, vegetarian
Keyword: Child Care Centers, CACFP
Serving Size: 25-50
Program Type: CACFP
Conventional Meal Category: Vegetarian, Plant-based
25 Servings
Calories: 102

Ingredients

25 Servings

    Weight

    • 3 oz *Onions, fresh, chopped
    • 1 lb 2 oz *Red bell peppers, fresh, diced ¼"
    • - - Dijon mustard
    • - - Garlic powder
    • - - Thyme, fresh, leaves only
    • - - White wine vinegar
    • - - Olive oil
    • - - Salt
    • - - Black pepper, ground
    • 5 lb *Red potatoes, fresh, unpeeled, cubed 2½"

    Measure

    • ½ cup 1 Tbsp 1 tsp *Onions, fresh, chopped
    • 3⅓ cups 2 tsp *Red bell peppers, fresh, diced ¼"
    • 2 tsp Dijon mustard
    • 2 tsp Garlic powder
    • 1 Tbsp Thyme, fresh, leaves only
    • ¾ cup White wine vinegar
    • ¼ cup 1 Tbsp Olive oil
    • 2 tsp Salt
    • 1¼ tsp Black pepper, ground
    • 1 gal 1 qt 1 cup *Red potatoes, fresh, unpeeled, cubed 2½"

    50 Servings

      Weight

      • 6 oz *Onions, fresh, chopped
      • 2 lb 4 oz *Red bell peppers, fresh, diced ¼"
      • - - Dijon mustard
      • - - Garlic powder
      • - - Thyme, fresh, 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 *Onions, fresh, chopped
      • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Red bell peppers, fresh, diced ¼"
      • 1 Tbsp 1 tsp Dijon mustard
      • 1 Tbsp 1 tsp Garlic powder
      • 2 Tbsp Thyme, fresh, 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"

      -

      25 Servings

        Weight

        • 3 oz *Onions, fresh, chopped
        • 1 lb 2 oz *Red bell peppers, fresh, diced ¼"
        • - - Dijon mustard
        • - - Garlic powder
        • - - Thyme, fresh, leaves only
        • - - White wine vinegar
        • - - Olive oil
        • - - Salt
        • - - Black pepper, ground
        • 5 lb *Red potatoes, fresh, unpeeled, cubed 2½"

        Measure

        • ½ cup 1 Tbsp 1 tsp *Onions, fresh, chopped
        • 3⅓ cups 2 tsp *Red bell peppers, fresh, diced ¼"
        • 2 tsp Dijon mustard
        • 2 tsp Garlic powder
        • 1 Tbsp Thyme, fresh, leaves only
        • ¾ cup White wine vinegar
        • ¼ cup 1 Tbsp Olive oil
        • 2 tsp Salt
        • 1¼ tsp Black pepper, ground
        • 1 gal 1 qt 1 cup *Red potatoes, fresh, unpeeled, cubed 2½"

        50 Servings

          Weight

          • 6 oz *Onions, fresh, chopped
          • 2 lb 4 oz *Red bell peppers, fresh, diced ¼"
          • - - Dijon mustard
          • - - Garlic powder
          • - - Thyme, fresh, 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 *Onions, fresh, chopped
          • 1 qt 2⅔ cups 1 Tbsp 1 tsp *Red bell peppers, fresh, diced ¼"
          • 1 Tbsp 1 tsp Dijon mustard
          • 1 Tbsp 1 tsp Garlic powder
          • 2 Tbsp Thyme, fresh, 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"

          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 25 servings, use 1 pan.
            For 50 servings, use 2 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 40 °F or lower within 4 hours.
          • Critical Control Point: Hold at 40 °F or below.
          • Portion with No. 6 scoop (⅔ cup).

          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.

          Nutrition

          Serving: 0⅔ cup (No. 6 scoop) | Calories: 102 | Total Carbohydrate: 18g | Protein: 2g | Total Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 347mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin D: 0IU | Calcium: 7mg | Iron: 0mg