Ranch Potato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil in a big pot over high heat.
  • Decrease heat to medium and simmer until the potatoes are just tender, about 10 minutes.
  • 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.
  • Drain the potatoes, then spread them in an even layer on a rimmed baking sheet.
  • 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.
  • Transfer the cooled potatoes to a bowl with the mayonnaise mixture; toss to combine.
  • Cover and refrigerate until well chilled, about 30 minutes; serve.
  • This salad can be refrigerated in an airtight container for up to 2 days.
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