Cut potatoes into uniform 3/4 inch dice or chunks.
Place diced potatoes in a stockpot and fill with cold water until covered by 1 inch.
Bring to a low boil and immediately reduce to a medium simmer.
Cook until the potatoes are tender. Test a few pieces by tasting them. Drain potatoes and place in a full-size 4-inch steamtable pan. Use 1 pan for 24 serving
Add celery to the cooked potatoes.
Combine the buttermilk, mayonnaise, sour cream, white vinegar, onion powder, granulated garlic, parsley, salt, chives, dill weed and ground black pepper.
Whisk until well combined. Pour the ranch dressing over the warm potatoes and gently stir to coat the potatoes.
Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night. Hold at or below 40°F until ready to serve.
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