Ranch Potato Salad

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs red potatoes, peeled and cut into 3/4 inch chunks
• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup wine vinegar (may use distilled 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

Recipe

• 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.