Lower sodium mashed potato salad

Yield: 100 ½ cup servings 

¾ gal 5 oz. water
3½ cups sweet pickle relish
7 Tbsps. dry minced onions
5 tsps. granulated garlic
3 tsps. black pepper
3 Tbsps. lower sodium Creole seasoning
100 oz. low-sodium instant mashed potatoes with vitamin C
6 cups reduced fat mayonnaise
¾ cup mustard
10 oz. reduced fat cheddar cheese, shredded
28 oz. iceburg lettuce, finely shredded

1. Heat water to 200°F.

2. Combine pickle relish, dry onions, Creole seasoning, granulated garlic and black pepper and add to heated water. Add instant potatoes to hot water mixture and whisk until potatoes absorb all liquid.

3. Mix mayonnaise, mustard and shredded cheese together, then add to potato mixture. Chill and hold at or below 40°F until ready for serving.

4. Place 1/8 cup or less of shredded iceburg lettuce in bottom of each serving dish and portion one #8 scoop of mashed potato salad on top of the lettuce (1/8 cup green leaf lettuce garnish may be substituted for the iceburg lettuce). Serve chilled. 

Recipe from East Baton Rouge Parish Schools Child Nutrition Services