Coulee Region Cooks
Roasted Potato Salad
Ingredients:
SALT……………………………… 3/8 tsp
PEPPER………………………….. 1/4 TSP (whole)
PAPRIKA………………………….1/4 tsp
GARLIC,GRANULATED………..1/4 tsp
THYME LEAF,DRIED…………
ROSEMARY,DRIED……………
CELERY SEED…………………….1/8 tsp
POTATOES…………………………2 lbs
ONION……………………………..1 OZ (chopped)
LOW FAT MAYONNAISE………..1/2 cup + 1 1/2 Tbsp
Dijon Mustard……………………..1/4 tbl
WORCESTERSHIRE SAUCE……..1/4 tsp
Directions:
- Stir together spices
- Combine Potato with spices at 350 for 20-40 minutes until fork tender but not crispy. Cool potatoes to 70 degrees within 2 hours and then to 40
degrees or less with in the next 4 hours. Document in cooling log
THIS SHOULD BE DONE THE DAY PRIOR TO SERVING. DO EARLY IN THE MORNING TO ALLOW ENOUGH TIME TO DOCUMENT IN COOLING LOG. - Combine mayo, Dijon, and Worcestershire Sauce and mix well.
- Add onions to potatoes.
- Add mayo blend and mix well. Keep Refrigerated at 40 degrees or less.