Mostly, German Potato Salad
Yield - 250 to 275, 4 ounce Servings
7 LBS BACON (Chopped into 1/4inch pieces)
5 LBS DICED (1/8 inch) ONIONS
1/2 CUP GROUND WHITE PEPPER
1 CUP GRANULATED GARLIC
40 OUNCES RICE WINE VINEGAR
3/4 LBS DARK BROWN SUGAR
1 & 1/2 CUP CREOLE MUSTARD
1 CUP PREPARED HORSERADISH
1/2 CUP SALT
60 LBS DICED POTATOES (Parboiled, Peeled and Diced 1/4 inch)
3 BUNCHES CURLY PARSLEY (Chopped)
2 BUNCHES SHALLOTS (Chopped)
Use a large brazier and sweat the bacon and onions. Remove the bacon and allow to cool, crumble the bacon and reserve. Allow the grease to cool slightly, add the vinaigrette seasonings and whisk until the dressing emulsifies.
Meanwhile, fill an 80 quart stock pot (large crawfish boiling pot) with about 60 quarts of water and bring to a boil. Fill a champagne with half of the potatoes and dip it into the boiling water for 1 -2 minutes. This is just to heat the potatoes and is not intended to cook them. Remove the champagne from the pot and allow the potatoes to drain. Pour the potatoes into a clean 64 quart ice chest, mix in half of the vinaigrette, bacon, onions, parsley and shallots. Repeat this procedure for the remaining potatoes.
Where as this recipe is close to traditional ingredients, I have found that many South Louisianans like their potato salad a little more spicy. If so may I suggest that you dip the potatoes in water that is seasoned with liquid crab boil, or a little ground cayenne pepper be add to taste.
This is a warm salad so I suggest chafer service or warm earthen bowl.
Do not open the ice chest once the salad is made. It will retain its original heat for several hours.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.