Ranch Style Potato Salad
Summer is coming to an end, but there is always time for a good potato salad recipe. It’s an essential side dish to any dinner party, holiday gathering or eating a big bowl alone…because you can. Although I LOVE a classic mustard based potato salad, this time I added a little twist. The main flavor base for this one is fresh dill and ranch dressing seasoning; hence, the title of this recipe. I really liked how this turned out and hope you will as well. So, without further ado, let’s get into it.
Prep Time: 5-10 minutes
Cook Time: 10 minutes
Total Time: 2 hours (includes cooling time)
Ingredients:
6 medium to large golden potatoes (cut into 1 inch cubes)
2 - 2 1/2 cups chicken broth
pinch kosher salt
1/2 tsp garlic powder
1 1/2 tbsps mayonnaise
1 1/2 tbsps sour cream
1 tbsp spicy brown mustard
2 tsps apple cider vinegar
2 tbsps minced shallot
1/4 cup minced celery
1 tsp Hidden Valley Ranch seasoning
2 sprigs fresh dill (roughly chopped)
1-2 tsps sugar
Directions:
In a medium pot, add the chicken broth, garlic powder and a pinch of kosher salt with the potatoes. Boil the potatoes, on high, until they are fork tender; about 10 minutes.
While the potatoes are boiling, mix the remaining ingredients in a large bowl and place in the fridge.
When the potatoes are done, drain and let cool for 30 minutes to an hour.
After this time, mix the potatoes in the large bowl with the “sauce” mixture and place in the fridge for an additional 30 minutes to an hour cooling.
Once everything is completely cooled, taste and make flavor adjustments as needed.
*Note: Cooling prior to adding more seasoning will give the true potato salad taste. Making adjustments while warm may lead to over salting (what we don’t want!)
Serve and enjoy!
