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Creamy Buttermilk Ranch Potato Salad
5 lbs. Red potatoes, raw, 3/4 inch dice, edible portion
1 cup Celery, raw, thinly sliced
3/4 cup Buttermilk, reduced fat
1/2 cup Mayonnaise
1/4 cup Sour cream, light
1 Tablespoon White vinegar
1 teaspoon Onion powder
1 teaspoon Granulated garlic
1 teaspoon Dried parsley Or 1 tablespoon Fresh parsley, minced
3/4 teaspoon Salt
1/2 teaspoon Dried chives OR 1 1/2 teaspoons Fresh chives, thinly sliced
1/2 teaspoon Dried dill weed OR 1 1/2 teaspoons Fresh dill, chopped
1/4 teaspoon Black pepper, ground
10 lbs. Red potatoes, raw, 3/4 inch dice, edible portion
2 cups Celery, raw, thinly sliced
1 1/2 cups Buttermilk, reduced fat
1 cup Mayonnaise
1/2 cup Sour cream, light
2 Tablespoons White vinegar
2 teaspoons Onion powder
2 teaspoons Granulated garlic
2 teaspoons Dried parsley OR 2 tablespoons Fresh parsley, minced
1 1/2 teaspoons Salt
1 teaspoon Dried chives OR 1 tablespoon Fresh chives, thinly sliced
1 teaspoon Dried dill weed OR 1 tablespoon Fresh dill, chopped
1/2 teaspoon Black pepper, ground
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.
1 serving = 1/2 cups of starchy vegetables.
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