Creamy Buttermilk Ranch Potato Salad

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
   servings.
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
   potatoes.
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