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Serving Suggestions SERVING SUGGESTIONS All serving suggestions must be chilled to 33° to 39°F before serving. If you are using cooked meat, it must be cooled to 33° to 39°F before mixing. POTATO SALADS CLASSIC POTATO • Add pickle relish, chopped celery or chopped radishes. COUNTRY STYLE POTATO • Add ½ cup bacon bits for every 5 lbs. potato salad. • Add chopped cucumber for extra crunch. DELI FRESH POTATO • Southwestern Potato Salad: 12 lbs. Deli Fresh Potato Salad or 13 lbs. Mrs. Gerry’s Original Potato Salad 3 lbs. Mrs. Gerry’s Southwestern Dip 1 small can sliced black olives, drained 1-12 oz. pkg. shredded Cheddar cheese Combine all ingredients. Chill to 33° to 39°F before serving. Garnish with tortilla corn chips. DEVILED EGG POTATO • Mix equal amounts of Mrs. Gerry’s Gourmet Potato Salad and Deviled Egg Potato Salad. Chill to 33° to 39°F before serving. GREEK YOGURT POTATO • Greek Yogurt Potato Salad Pitas: 2 cups (1 lb.) Greek Yogurt Potato Salad 4 (3 oz.) multi-grain pita breads, cut in half to make 8 pockets ½ cup marinated artichoke hearts with dressing 24 thin slices cooked honey ham (12 oz.) 16 thin cucumber slices 16 small tomato slices Coarsely mash the Greek Yogurt Potato Salad with a fork. Inside each pita half, spread ¼ cup mashed potato salad; add 1 tbsp. artichoke hearts, 3 slices ham, 2 slices cucumber and 2 slices tomato. Chill to 33° to 39°F before serving. Makes 8 servings. 24 • Greek Yogurt Potato Salad Ciabatta Bakes: 2 cups Greek Yogurt Potato Salad 4 (2 oz.) ciabatta rolls, split in half ¼ cup olive oil 2-3 tbsp. diced roasted tomatoes in oil ½ cup shredded smoked Gouda cheese, or cheese of your choice Preheat oven to 400°F. Line a jellyroll pan with foil or parchment paper. Brush cut sides of ciabatta rolls with olive oil. Bake 5-7 minutes or until light golden on edges. Remove from oven. Meanwhile, coarsely mash the Greek Yogurt Potato Salad with a fork. Spread ¼ cup mashed potato salad on each ciabatta half. Top with roasted tomatoes and sprinkle with shredded cheese. Return to oven and bake another 5-7 minutes or until potato salad is hot and cheese is melted. Serve immediately. Makes 8 servings. • Greek Yogurt Potato Salad with Ham or Bacon: 1 (5 lb.) container Greek Yogurt Potato Salad 2 cups (8 oz.) diced cooked ham OR 1 cup (4 oz.) real bacon bits Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33° to 39°F before serving. Makes about 5.25 to 5.5 lbs. of salad. NEW YORK STYLE POTATO • Add chopped hard-cooked eggs. • Add 1 lb. diced cooked ham for every 5 lbs. potato salad. Chill to 33° to 39°F before serving. • Add ½ cup bacon bits for every 5 lbs. potato salad. • Add shredded carrots, sliced radishes, chopped red or green bell peppers or any veggies desired. ORIGINAL POTATO • Add pickle relish, chopped celery or chopped radishes. • Dilled Potato Salad: 13 lbs. Original Potato Salad 2 lbs. Mrs. Gerry’s Old Fashioned Dill Dip Combine all ingredients. Chill to 33° to 39°F before serving. • Sour Cream Potato Salad: 35 lbs. Original Potato Salad 5 lbs. sour cream 1 bunch celery, sliced 5 bunches sliced green onions 3 dozen hard-cooked eggs, sliced Combine all ingredients. Chill to 33° to 39°F before serving. Garnish with fresh parsley. • Southwestern Potato Salad: 13 lbs. Original Potato Salad or Mrs. Gerry’s Deli Fresh Potato Salad 3 lbs. Mrs. Gerry’s Southwestern Dip 1-12 oz. pkg. shredded Cheddar cheese 1 small can sliced black olives, drained (optional) Combine and chill to 33°to 39°F before serving. RED SKIN-ON POTATO • Ham & Swiss Potato Salad: 5 lbs. Red Skin-on Potato Salad 1 cup diced cooked ham 1 cup diced Swiss cheese 1 cup sliced celery Put all ingredients into a large mixing bowl. Gently mix to combine. Chill to 33° to 39°F before serving. Garnish with fresh parsley. 25 • Red Skin-on Bacon Blue Potato Salad: 5 lbs. Red Skin-on Potato Salad 1 cup crumbled blue cheese 1 cup real bacon bits Put all ingredients into a large mixing bowl. Gently mix to combine. Chill to 33° to 39°F before serving. Garnish with fresh parsley. • Red Special Potato Salad: 5 lbs. Red Skin-on Potato Salad 1 cup sliced celery 1 cup sliced radishes Put all ingredients into a large mixing bowl. Gently mix to combine. Chill to 33° to 39°F before serving. Garnish with fresh parsley. STEAKHOUSE POTATO • Loaded Steakhouse Potato Salad: 5 lbs. Steakhouse Potato Salad 2 cups shredded Cheddar cheese Combine all ingredients. Chill to 33° to 39°F before serving. • Prime Steakhouse Potato Salad: 5 lbs. Steakhouse Potato Salad 2 tbsp. A-1 Steak Sauce Combine all ingredients. Chill to 33° to 39°F before serving. • Steakhouse Ranch Potato Salad: 5 lbs. Steakhouse Potato Salad 1 or 2-1 oz. pkgs. dry ranch salad dressing and seasoning mix Combine all ingredients. Chill to 33° to 39°F before serving. MACARONI SALADS DELI FRESH MACARONI • Chicken Macaroni Salad: 11 lbs. Deli Fresh Macaroni Salad 3 lbs. cooked, diced chicken 4 cups chopped celery Combine all ingredients. Chill to 33° to 39°F before serving. • Pecos Pasta Salad: 10 lbs. Deli Fresh Macaroni 1-16 oz. jar chunky salsa 1-15 oz. can dark red kidney beans, drained and rinsed 1-1.25 oz. pkg. dry taco seasoning mix 3 cups diced tomatoes Combine all ingredients. Garnish with sliced black olives and sliced green onions. Chill to 33° to 39°F before serving. • Tuna Macaroni Salad: 5 lbs. Deli Fresh Macaroni 2-7 oz. cans water packed tuna, drained 1-8 oz. pkg. shredded Cheddar cheese Combine all ingredients. Chill to 33° to 39°F before serving. MACARONI SALAD • Combine 5 lbs. Macaroni Salad and 1 lb. diced cooked chicken or turkey. Chill to 33° to 39°F before serving. 26 SHELL MACARONI • Combine 5 lbs. Shell Macaroni and 2 lbs. shrimp or Surimi crab. Chill to 33° to 39°F before serving. • Combine 5 lbs. Shell Macaroni, 1 lb. diced cooked ham and 1 lb. cubed cheese. Chill to 33° to 39°F before serving. • Bacon Ranch Pasta: 5 lbs. Shell Macaroni 1-0.4 oz. pkg. dry ranch salad dressing mix ½ cup real bacon bits 1½ cups shredded American or Cheddar cheese ¼ cup sliced green onions ½ cup frozen peas, thawed 1 cup sliced fresh celery In a large mixing bowl, gently blend dry salad dressing mix into Shell Macaroni. Add remaining ingredients and gen- tly stir to combine. Chill to 33° to 39°F before serving. COLESLAWS DIXIE COLESLAW • Crunchy Coleslaw: 4 lbs. Dixie Coleslaw 1¼ cup roasted, salted peanuts 1 cup real bacon bits 10 oz. shredded red cabbage Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33° to 39°F before serving. • Crunchy Chicken Pita Sandwiches: 4 lbs. Dixie Coleslaw 1¼ cup roasted, salted peanuts 1 cup real bacon bits 10 oz. shredded red cabbage 12 pita pocket breads, cut in half and opened 12 cups cooked diced chicken Combine coleslaw, peanuts, bacon bits and red cabbage. Mix gently to combine. Chill to 33° to 39°F. Fill each pita bread half with about 3 tbsp. coleslaw mixture. Add about ½ cup diced chicken and add another 3 tbsp. coleslaw mixture. Keep sandwiches chilled until serving. Makes 24 sandwich halves. • Crunchy Coleslaw ‘N’ Raisins: 4 lbs. Dixie Coleslaw 1¼ cup roasted, salted peanuts 1 cup real bacon bits 10 oz. shredded red cabbage 2½ cups raisins Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33° to 39°F before serving • Waldorf Coleslaw: 4 lbs. Dixie Coleslaw 1¼ cup roasted, salted peanuts 1 cup real bacon bits 10 oz. shredded red cabbage 3 firm red apples (such as Gala, Braeburn, Honey Crisp or Haralson), diced Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33° to 39°F before serving. EXTRA CREAMY COLESLAW • Add chopped apples, chopped walnuts and sliced celery for Waldorf Coleslaw. • Add crushed pineapple, mandarin oranges, chopped apples or sliced bananas. 27 • Cajun Coleslaw: 2 lbs. Extra Creamy Coleslaw ½ tsp. prepared mustard ¼ tsp. coarse ground black pepper ¼ tsp. cayenne pepper ½ tsp. Cajun seasonings ½ cup shredded red cabbage ¼ cup sliced green onion 2 tbsp. diced green bell pepper 1 tbsp. finely chopped onion Combine all ingredients. Chill to 33° to 39°F before serving. • Extra Creamy Confetti Coleslaw: 5 lbs. Extra Creamy Coleslaw 2/3 cup diced green bell pepper 2/3 cup diced red bell pepper 2/3 cup shredded cucumber 2/3 cup drained whole kernel corn ¼ cup diced onion Combine all ingredients. Chill to 33° to 39°F before serving. • Fruit Slaw: 11 lbs. Extra Creamy Coleslaw 1-10 oz. bag mini-marshmallows 1-20 oz. can chunked pineapple, drained 2-20 oz. cans crushed pineapple, drained 4 medium Red Delicious apples chopped and soaked in lemon juice, drain before adding Combine all ingredients. Chill to 33° to 39°F before serving. STEAKHOUSE COLESLAW • Summertime Coleslaw: 5 lbs. Steakhouse Coleslaw 0.25 lb. chopped red cabbage 0.80 lb. diced tomatoes 0.40 lb. diced cucumbers 0.20 lb. sliced green onion Put all ingredients into a large mixing bowl; mix gently to combine. Chill to 33° to 39°F before serving. Once mixed, recommended shelf life is 72 hours. • Crunchy Deli Wrap: 1-12 inch flour tortilla or plain wrap 4 oz. thinly sliced deli ham (not shaved)* ½ cup shredded Cheddar cheese* 12 medium fresh spinach leaves 2/3 cup Steakhouse Coleslaw Layer meat on wrap to within ½ inch of edge.
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