Roasted Potato Salad USDA Recipe for Child Care Centers
Serving Size: 25-50
This twist on a classic combines roasted potatoes, onions, red bell peppers, spices, and a vinegar-based dressing.CACFP CREDITING INFORMATION⅔ cup (No. 6 scoop) provides 5⁄8 cup vegetable.
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"
Quantity
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"
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"
Quantity
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"
*See Marketing Guide
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"
Quantity
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"
*See Marketing Guide
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"
Quantity
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"
*See Marketing Guide
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"
Quantity
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"
*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 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).
Nutrition INFORMATION
Nutrition Facts
Roasted Potato Salad USDA Recipe for Child Care Centers
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 Carbohydrate 18g6%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 2g4%
Vitamin D 0IU0%
Calcium 7mg1%
Iron 0mg0%
*
*Marketing Guide
25 Servings:
Mature onions: 4 oz Red bell peppers: 1 lb 7 oz Red potatoes: 5 lb 3 oz
50 Servings:
Mature onions: 8 ozRed bell peppers: 2 lb 14 oz Red potatoes: 10 lb 6 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
25 Servings:
5 lb 6 ozAbout 2 qt 2¾ cups/1 sheet pan (18" x 26" x 1")
50 Servings:
10 lb 12 ozAbout 1 gal 1 qt 1½ cups/2 sheet pans (18" x 26" x 1")