Ranch Potato Salad Recipe

I know, I’m totally slacking on the posting… So tough keeping up these days! So much to do to get ready for the baby and I spend my internet time catching up on emails and reading blog posts. Anyway, I’ll try to be better.

Here’s a delicious recipe we love, courtesy of Cooks Country TV!

Ranch Potato Salad
We prefer white wine vinegar here, but white and cider vinegars are acceptable substitutes.

Serves 6 to 8.

Ingredients

3 pounds red potatoes , peeled and cut into 3/4-inch chunks

Salt
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup white wine vinegar
1/4 cup drained jarred roasted red peppers , chopped fine
3 tablespoons finely chopped fresh cilantro leaves
3 scallions , chopped fine
1 garlic clove , minced
1/8 teaspoon dried dill
2 teaspoons pepper
2 tablespoons Dijon mustard

Instructions

  1. 1. Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. While potatoes simmer, whisk mayonnaise, buttermilk, 2 tablespoons vinegar, red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt, and pepper in large bowl.

  2. 2. Drain potatoes, then spread in even layer on rimmed baking sheet. Whisk mustard and remaining vinegar in small bowl. Drizzle mustard mixture over hot potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

  3. 3. Transfer cooled potatoes to bowl with mayonnaise mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. Serve. (Salad can be refrigerated in airtight container for 2 days.)

Comments

  1. That sounds soooo good!!!

  2. This looks great! I've actually never made a potato salad before, but I might have to try this! 🙂

  3. with a little tweaking, this sounds so yummy. Did you ever bring it to church? I may have had it

  4. Sounds delicious!!!

  5. Oh goodness that is one of my favorite dishes!!!

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