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Chicken and Potato Salad

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School Foodservice



50 Servings

  • 7 pounds 10 ounces Red potatoes
  • 1 pound 2 ounces onions, julienne
  • 1 pound 15 ounces celery, diced
  • 13 ounces pickles, chopped
  • 2 pounds chicken thigh strips, diced
  • 3 ounces mayonnaise
  • 1.5 ounces 1% milk
  • 1.5 ounces low-fat plain yogurt
  • .5 ounces sour cream
  • 3/4 teaspoon salt
  • 2 tablespoons fresh chives
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

100 Servings

  • 15 pounds 4 ounces Red potatoes
  • 2 cups onions, julienne
  • 1 1/2 cups celery, diced
  • 1 cup pickles chopped
  • 1/2 cup chicken thigh strips, diced
  • 2 tablespoons mayonnaise
  • 2 teaspoons 1% milk
  • 2 teaspoons low-fat plain yogurt
  • 2 teaspoons sour cream
  • 1 1/2 teaspoons salt
  • 1/4 cup fresh chives
  • 1 tablespoons fresh lemon juice
  • 2 teaspoon parsley flakes
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoons dill weed
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper


  1. Scrub potatoes and cut into large dice or wedges.
  2. Simmer or steam potatoes until tender.
  3. Drain and set aside.
  4. Combine the potatoes, julienne onions,diced celery, chopped pickles and diced chicken.
  5. Combine the mayonnaise, milk, yogurt,sour cream, chives, lemon juice, parsley flakes, garlic powder, dill weed, kosher salt and black pepper and mix well.
  6. Add the ranch dressing to the potato salad ingredients and stir until evenly dressed.
  7. Chill in the refrigerator to an internal temperature of 40°F or below.
  8. Hold chilled until ready for service.



1/2 cup = 1/3 cup starchy vegetable, 1/8 cup other vegetable, 0.5 ounce meat/meat alternate


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