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Party Potato Salad

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School Foodservice

Prep Time

20 Mins

Cook Time

30 Mins


Serves 25


  • 8 lbs 12 oz* Red potatoes
  • ¼ cup Oil, canola
  • 1 tsp Spice, salt
  • 1 cup Mayonnaise, regular
  • ½ cup Yogurt, Greek, plain, nonfat
  • ¼ cup Juice, lemon
  • ½ tsp Spice, black pepper
  • ½ tsp Spice, garlic, granulated
  • ½ cup Cheese, Cheddar, shredded
  • ½ cup Celery, sticks, precut, small dice, EP
  • ½ cup Onions, green, chopped, EP


  1. Preheat oven to 350° F.
  2. Spray full size sheet pan with pan release.
  3. Scrub potatoes under running water.
  4. Dice potatoes into large, 1-inch cubes. Note: Fresh, precut red potatoes may be substituted for whole.
  5. In a large container, toss diced red potatoes in canola oil and salt until coated.
  6. Place potatoes on a sheet pan and bake at 350° F until tender, approximately 30-35 minutes until golden brown.
    CCP: Cook to a minimum internal temperature of 135F.
  7. Place potatoes in refrigerator or blast chiller to cool immediately.
    CCP: Cool to 41˚F following two stage cooling method: Cool to 70˚F within 2 hours and to 41˚F within additional 4 hours.
  8. In a large mixing bowl, combine mayonnaise, yogurt, lemon juice, black pepper, and garlic. Mix well.
  9. Add cheese, celery, and onions to mayonnaise mixture. Toss to combine.
  10. When potatoes are properly cooled, add to mayonnaise mixture and gently toss to coat well, leaving potatoes chunky. Note: Crispy cooked bacon may be added for additional flavor (~6 oz).
  11. Transfer to steamtable pan or pre-portion for service.
  12. Serve using no. 8 disher.
    CCP: Hold and serve at 41F or below.

Meal Components: ½ c Starchy Vegetable



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Recipe By: Chef Cindy Story

Nutrition Facts Per Serving









Vitamin C








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