Ranch Potato Salad

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READY IN: 2hrs
Recipe by ratherbeswimmin

Cook's Country

Ingredients Nutrition


  1. Bring the potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil in a big pot over high heat.
  2. Decrease heat to medium and simmer until the potatoes are just tender, about 10 minutes.
  3. While the potatoes simmer, whisk the mayonnaise, buttermilk, 2 tablespoons of vinegar, the red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt and 2 teaspoons pepper in a big bowl.
  4. Drain the potatoes, then spread them in an even layer on a rimmed baking sheet.
  5. Whisk the mustard and remaining 2 tablespoons vinegar in a small bowl; drizzle the mustard mixture over the hot potatoes and toss until evenly coated; refrigerate the potatoes until cooled, about 30 minutes.
  6. Transfer the cooled potatoes to a bowl with the mayonnaise mixture; toss to combine.
  7. Cover and refrigerate until well chilled, about 30 minutes; serve.
  8. This salad can be refrigerated in an airtight container for up to 2 days.

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