Farm Potato Salad
FLAV-R-PAC® Tri-Cut Red Potatoes
Ingredients
| 25 lbs. | FLAV-R-PAC Tri-Cut Red Potatoes |
| 6 ¼ lbs. | Cooked, crumbled bacon |
| 24 oz. | Olive oil |
| 1 cup | Minced garlic |
| 11 lbs. | Fresh spinach leaves, cleaned and torn |
| 12 ½ cups | Prepared Italian salad dressing |
| 9 ½ lbs. | Diced tomatoes |
| 12 ½ lbs. | Yellow bell pepper, cut into ¼ " strips |
Directions
- Bring large stock pot(s) of salted water to a boil; add potatoes and return to a boil. Cook 5 minutes; drain.
- Toss hot potatoes with bacon, olive oil and garlic. FOR VOLUME SALADS: toss hot seasoned potatoes with spinach and dressing. Place potato-spinach mixture in large salad bowls, decorate the top of each with a mound of diced tomatoes in the middle; fan slices of yellow pepper strips around. FOR INDIVIDUAL SALADS: follow steps 1 & 2 above, then plate 2 cups spinach; top with 5 ounces seasoned potatoes; sprinkle with tomatoes and fan yellow peppers around tomatoes. Drizzle salad with 1 ounce salad dressing or serve dressing on the side.