Real Stuff Ranch Potato Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I got this recipe from American Test Kitchens. This is the real stuff....no package stuff here!!! Extra time is needed for chilling the potato salad, so give yourself plenty of time Ingredients:
3 lbs red potatoes, peeled and cut into 3/4-inch chunks |
1 1/2 teaspoons salt |
3/4 cup mayonnaise |
1/2 cup buttermilk |
1/4 cup white wine vinegar (apple cider vinegar is acceptable) |
1/4 cup roasted red pepper, chopped fine |
3 tablespoons fresh cilantro leaves, finely chopped |
3 scallions, chopped fine |
1 garlic clove, minced |
1/8 teaspoon dried dill |
2 teaspoons pepper |
2 tablespoons dijon mustard |
Directions:
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. 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. 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.).
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