Ranch Potato Salad
Two classic American recipes collide
Servings: 4
Calories: 363kcal
Ingredients
For the salad
- 1 lb baby potatoes cut in bite-sized pieces
- 2 dill pickles diced
- 1 large scallion sliced
- 1 cup cheddar cheese grated
- 2 tbsp capers rinsed
For the dressing
- 3 tbsp mayonnaise
- 2 tbsp sour cream
- 1/4 cup buttermilk
- 2 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 4 sprigs fresh dill chopped
- 2 tbsp chives chopped
- 1 small bunch parsley chopped
- 1/2 lemon juice to taste
- salt and pepper
Instructions
- Bring a pan of salted water to a boil over medium-high heat. Add the potatoes and cook for about 12 minutes until tender. Leave to cool completely.
- In the meantime, whisk together all the ingredients for the ranch dressing.
- Mix the potatoes with the pickles, scallions, cheese and capers. Pour over the dressing, toss together and serve cold.
Nutrition
Calories: 363kcal | Carbohydrates: 24.6g | Protein: 10.3g | Fat: 25.9g | Cholesterol: 36.1mg | Sodium: 541.3mg | Sugar: 3.6g