I made this tonight to serve alongside some grilled salmon. I followed the recipe exactly, except I used dried parsley instead of fresh (only about a tablespoon) and added some sliced green onions I had on hand. Delicious and hearty, and I loved all the colors and textures in the salad.
Potato and Vegetable Salad with Mustard Ranch
Comments and Reviews 1-4 of 4
skspillman Posted: 08/01/12
beachlife07 Posted: 07/19/12
Made this last night for a cool make ahead dinner with a simple grilled salmon and a tomato and green bean salad. We didn't miss the mayo a bit even though "Mom's famous potato salad" had tons of full fat Hellman's. The fresh herbs made it very summery! I did omit the red pepper due to personal preference. Would definitely make it again.
ChefAmandaLynn Posted: 08/16/12
I really liked this salad as I hate mayo and never eat traditional potato salad, but this was a bright and fresh alternative. I used dried dill, but fresh chives. Would make this again for a BBQ or potluck.
BlueToBlue Posted: 11/18/12Fremont, CA
Meh. This was just okay. I even bought a whole quart of buttermilk (the only size of buttermilk sold around here) for the scant 1/4 cup called for in the recipe. Don't bother. There are much better potato salad recipes on CookingLight.com that don't call for buttermilk (and what are you going to do with the remaining 3 3/4 cups of it).