Portions: 64       Serving Size: 2.5 oz
	Ingredient Amount Northern Star or Farm Fresh Thick Sliced Potatoes 10 lbs Beef or Vegetable Broth 6 1/2 cups Cider Vinegar 1 1/4 cups Dill Weed 1/4 cup Onion Powder 2 1/2 T Parsley Flakes 1/8 cup Red Apples, coarsely chopped 5 cups Lemon Juice 1/4 cup Cucumber, coarsely chopped 7 1/2 cups Vegetable Oil 1 2/3 cups Dijon Mustard 2 1/2 T Salt 1 1/2 t White Pepper 1/2 t

Directions

Steam potatoes for 10 minutes. In a medium saucepan, bring to a boil beef broth, vinegar, half of the dill, onion powder, and half of the parsley. Pour over potatoes. Let stand at room temperature until most of the liquid is absorbed, about 30 minutes. In a small bowl, toss apples with lemon juice. Stir into potatoes along with cucumber. In a small bowl, combine oil, mustard, salt, white pepper and remaining dill and parsley. Gently stir into potato mixture. Cover and refrigerate until cold, about 1 hour. Serve cold.

Applicable Segments:
Family/Casual, Hotel/Fine Dining, Institutional, Healthcare, Buffet/Brunch Application

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