Creamy Ranch Potato Salad
When it is rocking hot outside, this creamy potato salad is the perfect side dish to anything you cook on the grill. Mayonnaise, buttermilk, garlic and white wine vinegar create the perfect, simple, cool ranch flavour while the addition of diced red pepper and celery adds a nice crunch. I usually grow three different types of potatoes and I find that the waxy Chieftain and Red Pontiac potatoes hold the best structure in this salad.
Equipment
- 1 8-litre stainless steel pot
- 1 rimmed baking sheet
Ingredients
To prepare the potatoes:
- 2½ pounds red potatoes if they are new potatoes leave the skin on, otherwise peel them. Cut into large pieces, about 1 inch in size.
- 2 tablespoons white wine vinegar
- 1½ tablespoons Dijon mustard
- salt and pepper
For the dressing:
- â…” cup mayonnaise
- ⅓ cup buttermilk to create your own buttermilk combine ½ cup of milk with ½ teaspoon of vinegar
- 1½ tablespoons white wine vinegar
- 1 clove garlic minced
- ½ teaspoon salt
- 3 tablespoons parsley minced
- optional: 1 teaspoon fresh dill or ¼ teaspoon dried dill weed
The remaining ingredients:
- ½ cup red pepper diced
- ¼ cup celery diced
- 3 scallions white and green parts, minced
Instructions
To prepare and cook the potatoes:
- Add the potatoes to the 8-litre pot, cover with cold water by at least one inch. Add one tablespoon of kosher salt (or 1 teaspoon of table salt) and bring to a boil.
- Reduce to a simmer and cook until just tender, about 10 minutes.
- While the potatoes are cooking, combine the Dijon mustard and the 2 tablespoons of white wine vinegar.
- When the potatoes are done, strain out the water and return the potatoes to the pot.
- Add the Dijon mustard vinegar mixture to the hot potatoes and toss to coat.
- Spread the dressed potatoes out on a rimmed baking sheet and let cool. If you want them to cool faster put them in the refrigerator and cool for 30 minutes.
Prepare the dressing:
- Combine the mayonnaise, buttermilk, white wine vinegar, garlic, parsley, salt and, if using, the dill.
Make the salad:
- Combine the cooled dressed potatoes, dressing, diced red pepper, celery and scallions.
- Taste and season with additional salt and pepper if needed.
Nutrition
Serving: 1servingCalories: 222kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 7mgSodium: 542mgPotassium: 961mgFiber: 4gSugar: 5gVitamin A: 511IUVitamin C: 28mgCalcium: 58mgIron: 2mg
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