Potato Salad | Cooking for kids

Family Child Care

Ingredients	Amount / Measure	Notes

Potatoes, red, flesh and skin, raw ㅤ 1 1/4 Ibs.
Onions, raw chopped 3 tbsp.,
Pickle relish, hamburger ㅤ 1 tb
Egg, whole, cooked, hard-boiled chopped 1 large,
Salad Dressing, mayonnaise-like, fat-free ㅤ 1/3 c
Salt, table ㅤ 1/4 tsp.
Spices, pepper, black ㅤ ㅤ pinch
Spices, mustard seed, ground ㅤ 1/2 tsp.
Spices, paprika ㅤ 1/4 tsp.
Spices, dill weed, dried ㅤ 1/8 tsp.
Celery, raw chopped 1/3 c.,

INSTRUCTIONS

Wash potatoes and cut into quarters. Steam potatoes for 10-15 minutes until tender or boil for 20-30 minutes or until soft in the center but not mushy. Drain potatoes and cool for10 minutes.
Add all other ingredients. Mix lightly until well blended. Transfer mixture into 1 12x20 inch pan or 2 9x13 inch pans.
Refrigerate until ready to serve.
Portion with No. 8 scoop (1/2 cup).

NUTRITION INFORMATION

Nutrition Facts

Potato Salad -Family Child Care-6 Servings

Serving Size

0.5 cup

Amount per Serving

Calories

92.422

% Daily Value*

Fat

1.262

g

2

%

Saturated Fat

0.337

g

2

%

Cholesterol

26.436

mg

9

%

Sodium

296.174

mg

13

%

Potassium

468.074

mg

13

%

Carbohydrates

18.273

g

6

%

Fiber

2.124

g

9

%

Sugar

2.737

g

3

%

Protein

2.789

g

6

%

Vitamin A

14.58

IU

0

%

Vitamin C

8.521

mg

10

%

Calcium

18.377

mg

2

%

Iron

0.871

mg

5

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2026/09/Potato-Salad-6.pdf

Age Group: Family Child Care
Serving Size: 6

Child Care Centers - 25 servings

Ingredients	Amount / Measure	Notes

Potatoes, red, flesh and skin, raw ㅤ 5 Ibs., 2 oz. ㅤ
Onions, raw chopped, raw to prepared 3/4 c.
Pickle relish, hamburger ㅤ 2 1/2 oz.
Egg, whole, cooked, hard-boiled chopped 1 1/4 c.
Salad Dressing, mayonnaise-like, fatfree ㅤ 10 1/2 oz.
Salt, table ㅤ 1 1/2 tsp.
Spices, pepper, black ground 1/4 tsp.
Spices, mustard seed, ground ㅤ 1 1/2 tsp.
Spices, paprika ㅤ 1 tsp.
Spices, dill weed, dried ㅤ 1/2 tsp.
Celery, raw ㅤ 7 oz.

INSTRUCTIONS

Wash potatoes and cut into quarters. Steam potatoes for 10-15 minutes until tender or boil for 20-30 minutes or until soft in the center but not mushy. Drain potatoes and cool for10 minutes.
Add all other ingredients. Mix lightly until well blended. Transfer mixture into 1 12x20 inch pan or 2 9x13 inch pans.
Refrigerate until ready to serve.
Portion with No. 8 scoop (1/2 cup).

NUTRITION INFORMATION

Nutrition Facts

Potato Salad-Child Care Centers-25 Servings

Serving Size

0.5 cup

Amount per Serving

Calories

92.422

% Daily Value*

Fat

1.262

g

2

%

Saturated Fat

0.337

g

2

%

Cholesterol

26.436

mg

9

%

Sodium

296.174

mg

13

%

Potassium

468.074

mg

13

%

Carbohydrates

18.273

g

6

%

Fiber

2.124

g

9

%

Sugar

2.737

g

3

%

Protein

2.789

g

6

%

Vitamin A

14.58

IU

0

%

Vitamin C

8.521

mg

10

%

Calcium

18.377

mg

2

%

Iron

0.871

mg

5

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2026/09/Potato-Salad-25.pdf

Age Group: Child Care Centers
Serving Size: 25

Schools - 50 servings

Ingredients	Amount / Measure	Notes

Potatoes, red, flesh and skin, raw ㅤ 10 Ibs., 4oz. ㅤ
Onions, raw chopped, raw to prepared 1 1/2 c.
Pickle relish, hamburger ㅤ 5 oz.
Egg, whole, cooked, hard-boiled chopped 1 pt., 1/2 c. ㅤ
Salad Dressing, mayonnaise-like, fatfree ㅤ 1 Ibs., 5 oz. ㅤ
Salt, table ㅤ 1 tbsp.
Spices, pepper, black ground 1/2 tsp.
Spices, mustard seed, ground ㅤ 1 tbsp.
Spices, paprika ㅤ 2 tsp.
Spices, dill weed, dried ㅤ 1 tsp.
Celery, raw ㅤ 14 oz.

INSTRUCTIONS

Wash potatoes and cut into quarters. Steam potatoes for 10-15 minutes until tender or boil for 20-30 minutes or until soft in the center but not mushy. Drain potatoes and cool for10 minutes.
Add all other ingredients. Mix lightly until well blended. Transfer mixture into 1 12x20 inch pan or 2 9x13 inch pans.
Refrigerate until ready to serve.
Portion with No. 8 scoop (1/2 cup).

NUTRITION INFORMATION

Nutrition Facts

Potato Salad-School- 50 servings

Serving Size

0.5 cup

Amount per Serving

Calories

92.422

% Daily Value*

Fat

1.262

g

2

%

Saturated Fat

0.337

g

2

%

Cholesterol

26.436

mg

9

%

Sodium

296.174

mg

13

%

Potassium

468.074

mg

13

%

Carbohydrates

18.273

g

6

%

Fiber

2.124

g

9

%

Sugar

2.737

g

3

%

Protein

2.789

g

6

%

Vitamin A

14.58

IU

0

%

Vitamin C

8.521

mg

10

%

Calcium

18.377

mg

2

%

Iron

0.871

mg

5

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2026/09/Potato-Salad-50.pdf

Age Group: Schools
Serving Size: 50

Schools - 100 servings

Ingredients	Amount / Measure	Notes

Potatoes, red, flesh and skin, raw ㅤ 20 Ibs., 8 oz. ㅤ
Onions, raw chopped, raw to prepared 1 pt., 1 c. ㅤ
Pickle relish, hamburger ㅤ 10 oz.
Egg, whole, cooked, hard-boiled chopped 1 qt., 1 c. ㅤ
Salad Dressing, mayonnaise-like, fatfree ㅤ 2 Ibs., 10 oz. ㅤ
Salt, table ㅤ 2 tbsp.
Spices, pepper, black ground 1 tsp.
Spices, mustard seed, ground ㅤ 2 tbsp.
Spices, paprika ㅤ 1 tbsp., 1 tsp. ㅤ
Spices, dill weed, dried ㅤ 2 tsp.
Celery, raw ㅤ 1 Ibs., 12 oz. ㅤ

INSTRUCTIONS

Wash potatoes and cut into quarters. Steam potatoes for 10-15 minutes until tender or boil for 20-30 minutes or until soft in the center but not mushy. Drain potatoes and cool for10 minutes.
Add all other ingredients. Mix lightly until well blended. Transfer mixture into 1 12x20 inch pan or 2 9x13 inch pans.
Refrigerate until ready to serve.
Portion with No. 8 scoop (1/2 cup).

NUTRITION INFORMATION

Nutrition Facts

Potato Salad-School-100 Servings

Serving Size

0.5 cup

Amount per Serving

Calories

92.422

% Daily Value*

Fat

1.262

g

2

%

Saturated Fat

0.337

g

2

%

Cholesterol

26.436

mg

9

%

Sodium

296.174

mg

13

%

Potassium

468.074

mg

13

%

Carbohydrates

18.273

g

6

%

Fiber

2.124

g

9

%

Sugar

2.737

g

3

%

Protein

2.789

g

6

%

Vitamin A

14.58

IU

0

%

Vitamin C

8.521

mg

10

%

Calcium

18.377

mg

2

%

Iron

0.871

mg

5

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2026/09/Potato-Salad-100.pdf

Age Group: Schools
Serving Size: 100