Ranch Potato Salad
- Number of Servings: 8
Ingredients
3 lbs red potatoes, peeled and cut into chunks3/4 cup low fat free mayo1/2 cup fat free buttermilk1/4 cup white wine vinegar (can use white or cider), divided1/4 cup roasted red peppers*, chopped fine (see note)3 tbs chopped cilantro3 scallions, chopped fine1 garlic clove, minced1/8 teaspoon dried dill2 tsp black pepper2 tbs Dijon mustard
-Boil potatoes, skin and cut into chunks, place onto baking sheet and whisk mustard and 2 tbs vinegar in small bowl, drizzle over potatoes while still hot and toss until evenly coated. Refrigerate for 30 minutes.
-Whisk mayo, buttermilk, 2 tbs vinegar, red peppers*, cilantro, scallions, garlic, dill, 1 tsp salt, and pepper in large bowl.
-Transfer cooled potatoes to bowl with mayo mixture and toss to combine. Chill for 30 minutes. Serve. Can be refrigerated for 2 days in airtight container.
*To roast red peppers, cut in half, deseed and place with skin up on baking sheet, broil until skins are blackened, let cool and peel the skin, chop finely for this recipe
Number of Servings: 8
Recipe submitted by SparkPeople user STFUANDRUN.
-Whisk mayo, buttermilk, 2 tbs vinegar, red peppers*, cilantro, scallions, garlic, dill, 1 tsp salt, and pepper in large bowl.
-Transfer cooled potatoes to bowl with mayo mixture and toss to combine. Chill for 30 minutes. Serve. Can be refrigerated for 2 days in airtight container.
*To roast red peppers, cut in half, deseed and place with skin up on baking sheet, broil until skins are blackened, let cool and peel the skin, chop finely for this recipe
Number of Servings: 8
Recipe submitted by SparkPeople user STFUANDRUN.
Nutritional Info Amount Per Serving
- Calories: 213.3
- Total Fat: 7.8 g
- Cholesterol: 8.5 mg
- Sodium: 297.0 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 3.3 g
- Protein: 4.1 g
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