Ranch House Potato Salad Debbie Moose – Buttermilk
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 or baby Dutch yellow potatoes
1 cup ranch dressing
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.
- 3/4 cup Duke’s mayo
- 1/2 cup whole buttermilk
- 1/3 cup sour cream
- 2 teaspoons white balsamic vinegar
- 1-2 cloves garlic, grated
- 1 sprig fresh dill, minced
- 1 tbsp minced fresh Italian parsley
- small spring of thyme, leaves only minced
- 2 teaspoons or more finely chopped chives
- 1/2 tsp kosher salt
- pepper, to taste
Instructions – add more seasoning 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…