Potatoes and Celery!!! Salt and Pepper!!! Boring personified!!!
Ranch Potato Salad
Photo: Kate Sears; Styling: Gerri Williams
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Amount per serving
- Calories: 202
- Fat: 5g
- Saturated fat: 0.0g
- Protein: 4g
- Carbohydrate: 36g
- Fiber: 4g
- Cholesterol: 2mg
- Sodium: 471mg
- 40 to 50 small red potatoes or 20 to 22 large ones (about 3 lb. total), scrubbed, halved or quartered if large
- Salt and pepper
- 1 cup reduced-fat mayonnaise
- 2/3 cup buttermilk
- 1 clove garlic, minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons minced chives
- 1 tablespoon white-wine vinegar
- 9 ribs celery, finely chopped (about 2 cups)
- 1. Place potatoes in a large pot of cold salted water. Bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are soft but not mushy, 15 to 20 minutes. Do not overcook.
- 2. In a large bowl, whisk mayonnaise, buttermilk, garlic, parsley, chives and vinegar. Season generously with salt and pepper.
- 3. Drain potatoes well and let cool for 10 minutes. Add potatoes and celery to bowl and gently toss with dressing. Season with salt and pepper and serve at room temperature.
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