God writes a lot of comedy… the trouble is, he’s stuck with so many bad actors who don’t know how to play funny. Garrison Keillor
I hope that everyone enjoyed the long Labor Day weekend and since a good many of us have had such blazing hot weather for so long, fall will be welcomed liked a rock star! Bring on some football and football party food!
One of the best potato salads that I have made and I actually like it! Most people will be tempted to use bottled ranch dressing, but a homemade version is really good and you can season it to taste the way you like it and thicken or thin the dressings well. Make the dressing early, cover and refrigerate. Start with a layer of warm potatoes, add some of the onion, celery, extra parsley and some of the dressing, gently toss and make another layer finally taste for additional seasoning, chill and enjoy with other picnic party sides…like corn on the cob.
Rose’s Ranch Dressing slightly adapted
3/4 cup Duke’s mayo
1/2 cup whole buttermilk (real buttermilk please, not low-fat)
1/3 cup sour cream
2 teaspoons white balsamic vinegar
3 cloves garlic, grated
2 1/2 teaspoons fresh dill, minced
1 small tender sprig of thyme or thyme leaves minced
3 heaping tablespoons minced fresh Italian parsley plus extra
3 teaspoons or more finely chopped chives
1/2 tsp kosher salt
pepper, to taste
Instructions – add more herbs to suit your tastes and of course thicken or thin it with more sour cream, mayo, or buttermilk.
Combine all ingredients in a bowl. Gently blend thoroughly until combined store in sealed container…
Ranch House Potato Salad Debbie Moose – Buttermilk slightly adapted
Use homemade or store-bought dressing, I prefer homemade
This easy side dish uses ranch dressing and simple additions to create a potato salad that tastes like you worked all day on it. The dressing contains salt, so you may not need more; taste and see.
2 pounds white potatoes
1 + cup ranch dressing ( I used more than that because people love more ranch)
3⁄4 cup chopped red onion
3⁄4 cup chopped celery
1⁄4 cup chopped fresh Italian parsley
1⁄4 cup crumbled cooked bacon
1⁄2 teaspoon freshly ground black pepper and salt to taste
Place the potatoes in a large pot, add enough water to cover them, cover the pot with a lid, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Drain and let cool until you can handle them but they are still warm. Peel and cut into approximately 1-inch pieces. In a large bowl, combine the ranch dressing, red onion, celery, parsley, bacon, and black pepper. Taste, then add salt, if needed. Stir in the potatoes. Cover and refrigerate for several hours to overnight.