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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.
Course: Salad, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Conventional Meal Category: Vegetarian, Plant-based
50 Servings
Calories: 102

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"

      -

      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"

          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).

          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