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Ranch Potato Salad

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Potato Type: Reds
Cuisine: American
Prep Method: Baked

Dish

Side DishSnackSchool Foodservice

Prep Time

120 Mins

Serving

Serves 150

Ingredients

+

Ranch Potato Salad

  • 40 lbs. raw red potatoes
  • 1 gallon light mayonaise
  • 1/4 cup Kosher salt
  • 2 Tablespoons ground black pepper
  • 8 lbs. light sour cream
  • Ranch Dressing Spice Kit
  • 2 lbs. raw onions
  • 4 lbs. fresh celery
+

Ranch Dressing Spice Kit

  • 1/3 gram dried parsley
  • 1 3/8 ounces garlic powder
  • 1 ounce onion powder
  • 12 grams Kosher salt
  • 5 5/8 grams black pepper

Preparation

Ranch Potato Salad

  1. Wash and cut potatoes into a 1/2 inch dice
  2. Rinse potatoes in cold water. Drain and rinse again.
  3. Place 10 pounds potatoes onto each sheet pan.
  4. Place in 212 degree preheated combi-oven set to full steam and cook for 40 minutes or until potatoes are through but still firm. Transfer pans into blast chiller to cool.
  5. CCP: Cool to 70 degrees within 2 hours and from 70 degrees to 41 degrees or lower within 4 hours.
  6. In a little skillet combine mayonnaise, salt, pepper, sour cream, and ranch seasoning. Mix thoroughly.
  7. Small dice celery and onion.
  8. Add potatoes, celery, and onion to ranch mixture and mix to combine.
  9. Portion in to 20 pounds containers for shipping.

CCP: Refrigerate until served.

Ranch Dressing Spice Kit

  1. Combine spices thoroughly in a mixing bowl by stirring with a whisk.
  2. Place 3 ounces by weight of spice mixture into each baggie to be sent to schools.
  3. Label and date each baggie appropriately.

each spice kit will make 1 gallon of ranch salad dressing.

 

 

 

Variations

Add peas or bacon for more flavor.

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Recipe By: Weld County School District 6 Nutrition Services

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Nutrition Facts Per Serving

Calories

76

Fat

3.74g

Sodium

147mg

Cholesterol

5.7g

Carbohydrates

9g

Fiber

0.6g

Protein

1.36g

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