Ranch Potato Salad
from America's Test Kitchen
I wrote up the ingredient list and instructions for this recipe from a video I watched on http://www.cookscountry.com/. The ingredients are correct, but the instructions are minimal.
3 pounds new potatoes
Dressing for hot potatoes:
2 Tbsp. vinegar
2 Tbsp. Dijon mustard
Ranch Dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. white wine vinegar
1/4 cup cilantro, chopped [or parsley]
3 scallions, thinly sliced
1/8 tsp.dry dill
1/4 cup jarred roasted peppers, chopped thinly
1 garlic clove, minced
1 tsp. salt
2 tsp. pepper
Whisk together the dressing ingredients and chill in the refrigerator.
Boiled the potatoes in water until fork tender. Whisk the 2 Tbsp vinegar and Dijon mustard together and pour over the potatoes while still hot. Cool the potatoes before adding the Ranch Dressing so the dressing does not separate from the heat.
When the potatoes have cooled, pour the dressing over the potatoes and fold in. Chill to allow the flavors to meld.
