Production identity
- Target finished yield
- 8 kg · approximately 40 portions at 200 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (8 kg declared primary input → 8 kg finished target)
- Total formula input
- 8 kg before trim, evaporation, absorption or transfer loss
- Time
- 40 min active · 90 min total
- Equipment
- stockpot · sheet pans · mixing bowls
- U.S. major allergens intentionally present
- Egg
- Additional sensitivity note
- None listed.
- Holding / service
- Refrigerate ≤41°F / 5°C; cool cooked potatoes promptly before extended cold storage.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Yukon or red potatoes | 5.2 kg | cooked, cooled, diced |
| Mayonnaise | 1.3 kg | |
| Hard-cooked egg | 600 g | chopped |
| Celery | 300 g | small dice |
| Pickle | 250 g | diced |
| Yellow mustard | 150 g | |
| Pickle brine or vinegar | 100 g | |
| Kosher salt | 70 g | |
| Black pepper | 30 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Yukon or red potatoes | 65.00% | 2.6 kg | 5.2 kg | 10.4 kg |
| Mayonnaise | 16.25% | 650 g | 1.3 kg | 2.6 kg |
| Hard-cooked egg | 7.50% | 300 g | 600 g | 1.2 kg |
| Celery | 3.75% | 150 g | 300 g | 600 g |
| Pickle | 3.12% | 125 g | 250 g | 500 g |
| Yellow mustard | 1.88% | 75 g | 150 g | 300 g |
| Pickle brine or vinegar | 1.25% | 50 g | 100 g | 200 g |
| Kosher salt | 0.88% | 35 g | 70 g | 140 g |
| Black pepper | 0.38% | 15 g | 30 g | 60 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Cook potatoes whole or in controlled pieces until tender but not collapsing; cool enough for safe handling without drying them out.
Dice to a defined size so dressing and potato remain balanced in each portion.
Whisk mayonnaise, mustard, brine, salt and pepper; fold into potatoes while preserving enough structure.
Fold in egg, celery and pickle last to avoid crushing; weigh finished batch to 8 kg.
Chill thoroughly and retaste cold because starch absorbs seasoning and cold suppresses aroma.
Working numbers
- Finished yield: 8 kg
- Dressing/liquid ≈19.4% before egg/vegetables
- Potato doneness: tender through, not waterlogged/mushy
- Retaste after chilling
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Creamy coating with distinct potato pieces, mustard/pickle brightness, tender potato without mash texture, cold but fully seasoned.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Dry salad after chill | Potatoes absorbed dressing | Reserve measured dressing for final cold adjustment. |
| Mushy | Potatoes overcooked or mixed aggressively | Stop cooking earlier and fold gently after cooling. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.