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Creamy Buttermilk Ranch Potato Salad

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School Foodservice


  • 10 pounds Red potatoes, raw, 3/4 inch dice, edible portion
  • 2 cups Celery, raw, thinly sliced (8 ounces)
  • 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
  • 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


  1. Cut potatoes into uniform 3/4 inch dice or chunks.
  2. Place dicedpotatoes 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 servings; use 2 pans for 48
  3. 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
  4. 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.

Serving Size 1 Serving Provides
1/2 cup 1/2 cup starchy vegetable



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Nutrition Facts Per Serving









Vitamin C








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