Roasted Potato Salad USDA Recipe for Schools
Age Group: Ages 6-18
Serving Size: 50-100
This twist on a classic combines roasted potatoes, onions, red bell peppers, spices, and a vinegar-based dressing.NSLP/SBP CREDITING INFORMATION⅔ cup (No. 6 scoop) provides ⅛ cup red/orange vegetable, and ½ cup starchy vegetable.
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 Carbohydrate 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 ozAbout 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")