Prep potatoes
POTATOES,FRESH,PEELED,CUBED 270 pounds
WATER 40 gallons
SALT 3 1/2 cups

Mix add-ins
ONIONS,FRESH,CHOPPED 15 pounds, 45 cups

OIL,SALAD 18 3/4 cups

SALT 1/2 cup

PEPPER,BLACK,GROUND, 1 1/2 tablespoons

VINEGAR,DISTILLED, 10 cups

CELERY,FRESH,CHOPPED, 45 cups 38 pounds

EGG,HARD COOKED,CHOPPED 270 22-23 dozen
PICKLE RELISH,SWEET 30 cups, 2 gallons

PIMIENTO,CANNED,DRAINED,CHOPPED, 30 cups could also be olives or other tasty add-in

SALAD DRESSING,MAYONNAISE TYPE 30 quarts, 7 1/2 gallons

If there is any question about safe chilling/refrigeration, use this egg-free add in option:

Mix add-ins
ONIONS,FRESH,CHOPPED 1 pound, 3 cups 15 pounds, 45 cups

OIL,SALAD 18 3/4cup

SALT 1/2 cup

PEPPER,BLACK,GROUND, 1 1/2 tablespoons

CELERY,FRESH,CHOPPED, 45 cups 38 pounds

PIMIENTO,CANNED,DRAINED,CHOPPED, 30 cups could also be olives, fresh chopped bell pepper or other tasty add-in

SUGAR,GRANULATED 1 quart (1 3/4 pounds)

VINEGAR,DISTILLED 1 quart

WATER 1 cup

Pour the mix over pans of the potatoes and mix well., Refrigerate immediately in pans no more than 3 inches deep.

Whichever dressing, as serving, prinkle on garnish:

PARSLEY,FRESH,BUNCH,CHOPPED 1 pound

PAPRIKA,GROUND 1/2 pound

chinese noodles, for each 20, 3 pounds if they also cook rice (about 8 pounds dry for 80 people)
packets of frozen veggies, about 14 pounds
frys vege strips (tofu strips frozen), about 20 pounds
This sounds like a vegetarian version of chicken haystacks.
www.ellenskitchen.com/bigpots/haystacks.html
which might give you some additional ideas.

tomato cucumber onion for israeli salad
Look at any of these tasty off site recipes:
www.chabad.org/search/results.asp?searchWord=israeli+salad

Or take a look at this interesting variation:
www.egglandsbest.com/recipe/israeli-salad-tahini-lemon-dressing/

vege sticks for dips - carrot cucumber celery and capsicum about 1 pound total ready to eat per 12, 1 pint dip per pound. Help available on the veggie tray page.

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