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Ranch Potato Salad

From

June/July 2008

Ranch Potato Salad

Bottled ranch dressing sounds like a quick way to dress up potato salad, but many ranch potato salad recipes are surprisingly dull and bland. We found that red-skinned potatoes were key to our Ranch Potato Salad recipe—they hold their shape better than other types. Peeling the potatoes allowed them to absorb more dressing. For a flavorful dressing, we doubled the amount of cilantro used in most ranch potato salad recipes and added fresh garlic and scallions for a welcome bite. Dijon mustard and vinegar provide acidity and bite, while chopped roasted red peppers are a sweet counterpoint. Just a dash of dried dill lends the perfect amount of dill flavor. To better season the potatoes, we tossed the hot spuds first with just the Dijon mustard and vinegar.

Serves 6 to 8

We prefer white wine vinegar here, but white and cider vinegars are acceptable substitutes.

Ingredients

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