Potato Salad No. II

Recipe No. 435 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Potatoes, cooked, diced* — 25 pounds (14 No. 56 dippers)
• Onions, chopped — 2 pounds (2 No. 56 dippers)
• Celery, chopped — 5 pounds (5 No. 56 dippers)
• Bacon, diced — 2 pounds
• Peppers, green, chopped — 4¾ pounds

Vinegar — ½ pint (⅓ mess kit cup)

• Mayonnaise or salad dressing — 1 quart (1 No. 56 dipper)
• Salt — 8 ounces (⅓ mess kit cup)
• Pepper — ¼ ounce (1 mess kit spoon)
• Lettuce — 6 heads

Directions

1. Mix potatoes, onions, and celery together.
2. Fry bacon; add hot bacon and bacon fat to potato mixture. Mix well.
3. Combine peppers, vinegar, mayonnaise, or salad dressing (recipes Nos. 459 to 484), salt and pepper; mix well.
4. Add to potato mixture; allow to stand until cold.
5. Serve on lettuce.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, cooked, diced — 2 lb Onions, chopped — 2½ oz Celery, chopped — 6⅓ oz Bacon, diced — 2½ oz Peppers, green, chopped — 6 oz Vinegar — 1¼ tbsp Mayonnaise or salad dressing — 5 tbsp Salt — ⅔ oz Pepper — a pinch Lettuce — ½ heads

Cook potatoes in skins; peel and dice while warm.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 435, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.