| Yield 1X: | 170.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Onion | ||
| Portions: | 34.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 9.18.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Red potaotes, boiled and quartered | 8 | 16 | ||
| House vinaigrette | 14.00 | 1 | 12.00 | |
| Whole grain mustard | 4.00 | 8.00 | ||
| Bacon, chopped and cooked | 8.00 | 1 | ||
| Yellow onion, minced | 8.00 | 1 | ||
| Parsley, coarsely chopped | 4.00 | 8.00 | ||
| Chives, minced (bunches) | 4.00 | 8.00 |
Carefully measure and prepare all ingredients. Combine the vinaigrette with the whole grain mustard and mix well. Combine all ingredients, and toss to combine evenly. Season well with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.