Some years ago Don Strother, a friend of mine and a German teacher held a 3 day German camp for students to emerse themselves in the German language. When he lost the person who had been cooking for the camp he asked me if I was willing to take over. I said yes and for many years I cooked breakfast, lunch and dinner for some 125 students, and an additional 10 or more staff. I learned how to cook Saurbratten, schnitzel, and other German dishes. I loved doing it and the kids "thank goodness" loved eating what we served them. How does one tell if they liked what you cooked? Look in "believe it or not "the garbage can after the meal". If it was full, they didn't like it!; if it was near empty, they did like it! I loved the fact that it was always near empty! What does this have to do with potato salad which is American as blue berry pie? It was easier to make than German Potato salad and they liked it! The problem I faced is how much potato salad do you make for all those people for lunch. I asked my mother whose recipe is close to what I made (the reason to say Ashton Style). I would make 2 batches of 10 pounds each of the potato salad which would give each person about 4 to 6 oz. The 5 lb receipe will serve at least 20 some people at a home meal as a side dish.
INGREDIENTS:
5LBS OF POTATO SALAD
(FOR ABOUT 10 TO 20 PEOPLE)
INGREDIENTS:
5lbs of regular white potatoes
(Idaho baking potatoes are not
quite as good for this recipe but
can still be used)
6 eggs
1 medium or large onion peeled and minced
1 jar, 30 oz Miracle Whip Dressing
( I don't like Mayonaise for this dish
but it may be because I grew up on
Miracle Whip because it was cheaper)
2 tsp salt
2tsp pepper
1/2 red pepper minced
1/2 yellow pepper minced
1/2 green pepper minced
3 tab yellow mustard, check for
color after mixing and you may wish
to add a little more; just remember,
you can't remove any!
1
DIRECTIONS:
1. boil eggs and potatoes together until
potatoes are cooked through but firm
(overcooked or even undercooked is
death to this recipe)
2. peel eggs and potatoes and cut into
small pieces
3. put the cut potatoes and eggs into a lg
bowl
4. add the onions, peppers and salt
5. add the Miracle Whip salt and pepper
6. mix well without smashing the potatoes
7. try to make this the day before you intend
to serve as the flavors will be enhanced
8. this recipe will serve 10 to 20 people depending
how much you give each person (ENJOY)
GUESS WHAT; FOR 10 LBS OF POTATO SALAD JUST DOUBLE THIS RECIPE!)
INGREDIENTS:
5LBS OF POTATO SALAD
(FOR ABOUT 10 TO 20 PEOPLE)
INGREDIENTS:
5lbs of regular white potatoes
(Idaho baking potatoes are not
quite as good for this recipe but
can still be used)
6 eggs
1 medium or large onion peeled and minced
1 jar, 30 oz Miracle Whip Dressing
( I don't like Mayonaise for this dish
but it may be because I grew up on
Miracle Whip because it was cheaper)
2 tsp salt
2tsp pepper
1/2 red pepper minced
1/2 yellow pepper minced
1/2 green pepper minced
3 tab yellow mustard, check for
color after mixing and you may wish
to add a little more; just remember,
you can't remove any!
1
DIRECTIONS:
1. boil eggs and potatoes together until
potatoes are cooked through but firm
(overcooked or even undercooked is
death to this recipe)
2. peel eggs and potatoes and cut into
small pieces
3. put the cut potatoes and eggs into a lg
bowl
4. add the onions, peppers and salt
5. add the Miracle Whip salt and pepper
6. mix well without smashing the potatoes
7. try to make this the day before you intend
to serve as the flavors will be enhanced
8. this recipe will serve 10 to 20 people depending
how much you give each person (ENJOY)
GUESS WHAT; FOR 10 LBS OF POTATO SALAD JUST DOUBLE THIS RECIPE!)
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