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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 15 |
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I typically don't like potato salad but I came up with this for a potluck. I wanted to create a 'ranch' flavored potatoe salad without using a processed package of ranch dressing. Feel free to limit the amount of fat in the mayonaise-I've used the reduced fat variety and it turned out great. I prefer to use red potatoes. Number of servings is only an estimate. Ingredients:
4 1/2 lbs potatoes |
2 garlic cloves |
1 teaspoon salt |
1/4 teaspoon celery seed |
1 teaspoon prepared mustard |
1/2 cup buttermilk |
1/2 cup mayonnaise |
1 tablespoon parsley |
1/2 teaspoon tarragon |
1 teaspoon capers |
pepper, to taste |
5 slices bacon, cooked, drippings reserved |
1/2 cup red onion, diced |
Directions:
1. Boil potatoes in the skin until tender not mushy.
2. Drain the water from the potatoes and let cool enough to easily handle.
3. Remove skins from all potatoes, or if desired leave skins on 1/4 of the potatoes to add flavor, texture, and color to finished salad.
4. While potatoes are cooling, blend all remaining ingredients EXCEPT bacon and onions in a blender. Process until smooth.
5. Slice potatoes approximately 3/8 inch thick by 1 inch wide and tall (bite size pieces).
6. Put potatoes in a large bowl, drizzle reserved bacon drippings and toss lightly to coat.
7. Stir in buttermilk mixture, onions, and bacon.
8. Chill until cold. Serve.
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