Ranch Potato Salad Recipe

Name: Ranch Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Ranch Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ranch Potato Salad

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