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Creamy Ranch Potato Salad
Rated 5.0 stars by 1 users
Category
Salads & Salad Dressings
Makes
8 servings
Active Time
30 minutes
Total Time
1½ hour
Calories
240
Creator
Culinary Genie
This cool and creamy potato salad is the perfect side for backyard barbecues, picnics and summer celebrations. Can easily be made vegan, if desired.
Ingredients
-
2 pounds yellow potatoes
-
1 teaspoon sea salt, optional
-
½ cup sour cream or vegan sour cream
-
½ cup mayonnaise or vegan mayonnaise
-
¼ cup + 2 tablespoons low-fat buttermilk* or lite coconut milk, divided
-
2 tablespoons Garden Herbs Seasoning Blend
-
1 cup chopped celery
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½ cup chopped green onions
-
3 hard-boiled large eggs, peeled and chopped, optional
Directions
Place potatoes and salt in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, partially cover and simmer until potatoes are fork tender, about 25 minutes. Drain and cool until warm but not hot.
Meanwhile, in large bowl, combine sour cream, mayonnaise, ¼ cup buttermilk and Garden Herbs Seasoning Blend. Set aside until potatoes are ready.
Cube warm potatoes and add to bowl with dressing. Toss to coat well. Gently mix in remaining ingredients. Salt and pepper as desired.
Refrigerate, covered, 30 minutes or up to overnight. Toss with remaining 2 tablespoons buttermilk before serving.
Notes
*To make a buttermilk substitute, combine 6 tablespoons milk with 1 teaspoon lemon juice. Let stand 5 minutes before using.
Nutrition
Serving Size
1 serving
Calories 240,
Total Fat
15 g,
Saturated Fat
4 g,
Cholesterol
85 mg,
Sodium
300 mg,
Carbs
22 g,
Fiber
2 g,
Sugar
3 g,
Protein
6 g