Ranch Potato Salad

Cook's Country

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 3  lbs  red potatoes, peeled and cut into 3/4 inch chunks
• 3⁄4 cup mayonnaise
• 1⁄2 cup buttermilk
• 1⁄4 cup white wine vinegar (may use distilled white vinegar, instead)
• 1⁄4 cup  drained jarred  roasted red pepper, chopped fine
• 3  tablespoons  finely chopped fresh cilantro
• 3  scallions, finely chopped
• 1  garlic clove, minced
• 1⁄8 teaspoon dried dill
• 2  teaspoons pepper
• 2  tablespoons Dijon mustard

Directions

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.