Ranch Potato Salad
An easy fresh herb ranch dressing is poured over tender red potatoes for this make-ahead ranch potato salad that can be kept in your fridge for 2 days before serving. A simple ranch seasoning packet substitution can be found in the notes below.
Ingredients
- 3 pounds red potatoes roughly peeled and cut into 3/4-inch chunks
- Salt for the cooking water
- 1/4 cup white wine vinegar divided
- 2 tablespoons Dijon mustard
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup red pepper sandwich spread or minced jarred roasted red peppers
- 3 tablespoons chopped fresh cilantro
- 3 green onions chopped
- 1 teaspoon minced garlic
- 1 sprinkle dried dill
- 1 teaspoon salt
- 2 tablespoons pepper
Instructions
- Add the chopped potatoes to a large pot of salted water. Bring it to a boil over high heat and simmer the potatoes until they are fork-tender, about 10 minutes.
- Add just 2 tablespoons of the vinegar to a large mixing bowl. Add the Dijon mustard and whisk them together, set aside.
- Drain the potatoes and let them steam dry for 2- 3 minutes. Vigorously shake the colander, this will rough up the edges of the cooked potatoes and help them absorb the dressing even better.
- Pour the potatoes into the mixing bowl with the mustard mixture and gently stir to coat the potatoes. Let them cool in the refrigerator for 30 minutes.
- Add the mayonnaise, buttermilk, remaining 2 tablespoons of vinegar, red pepper sandwich relish, cilantro, green onions, garlic, dill, salt and pepper to a mixing bowl. Whisk them together till smooth. You can keep this prepared dressing in the fridge until the potatoes have finished cooling.
- Pour the prepared ranch dressing over the completely cooled potatoes. Gently toss to combine.
- Chill the potato salad in the fridge for another 30 minutes. This can be done up to 2 days in advance of serving.