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Ranch Potato Salad

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Katherine Gillen

Maybe no one at your cookout can agree on hot dogs versus burgers, or blueberry versus cherry pie. But we can all agree on this: Ranch dressing is delicious, and it deserves a spot on the table. Short of plopping a bottle of store-bought next to the carrot sticks, how can you sneak it in the menu? With this recipe for ranch potato salad, of course.


Ingredients

2 pounds baby Yukon gold potatoes, scrubbed

Kosher salt and freshly ground black pepper

½ cup mayonnaise

¼ cup sour cream

2 tablespoons buttermilk

1 tablespoon white vinegar

2 tablespoons minced parsley

2 tablespoons minced dill

2 tablespoons minced chives

1 tablespoon minced cilantro

⅛ teaspoon garlic powder

½ cup diced celery

Directions

1. In a large pot, cover the potatoes with water and season generously with salt. Bring to a boil and cook until the potatoes are tender, 10 to 12 minutes. Drain and cool.

2. While the potatoes are boiling, make the dressing. In a large bowl, stir together the mayonnaise, sour cream, buttermilk, vinegar, parsley, dill, chives, cilantro, garlic powder, ½ teaspoon salt and ½ teaspoon pepper.

3. When the potatoes are cool enough to handle, cut them into halves (or quarters if large). Transfer to the bowl of dressing, add the celery and stir to combine. Taste and adjust the seasoning as desired. Refrigerate until ready to serve.

Nutrition Facts
  • 208 calories

  • 13g fat

  • 21g carbs

  • 3g protein

  • 1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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