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 INFORMATION
⅔ cup (No. 6 scoop) provides 5⁄8 cup vegetable.
2 from 1 vote

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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 oz
Red 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 oz
About 2 qt 2¾ cups/1 sheet pan
(18" x 26" x 1")
50 Servings:
10 lb 12 oz
About 1 gal 1 qt 1½ cups/2 sheet pans
(18" x 26" x 1")