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Recipe by: Maplewood Richmond Heights Middle and High School
delicious potato salad that kids love. Great as a side dish to compliment any dish or a fun dish for the salad bar that keeps kids coming back for more.
Greek Yogurt Honey Mustard Potato Salad
18 pounds 10 ounces of Potatoes (any type works, type blues and purple for more color)
2 quarts and 1/2 cup chopped celery
2 1/2 cups finely chopped onions
1 1/3 cups undrained sweet pickle relish
24 fresh large eggs, hard cooked, chopped (optional)
4 cups Greek yogurt
2 cups low-fat mayonnaise
2 tablespoons salt
2 teaspoons ground black or white pepper
1/4 cup mustard
2/3 cup honey
3 teaspoons Dill (fresh or dry)
Steam potatoes at 5-6 pounds of pressure for 30-40 minutes. Cool, peel, and dice into ½ cubes.
Add all other ingredients. Mix lightly until well blended.
Spread 5 lb 9 oz (approximately 1 gal ½ cup) into each shallow pan (12’ x 20’ x 2 ½’) to a product depth of 2” or less. Use 4 pans.
CCP: Cool to 41 F or lower within 4 hours. Refrigerate until ready to serve.
Portion with No. 6 scoop (2/3 cup).
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