Ranch Potato Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Ranch Potato Salad calories by ingredient
Introduction
From Cook's Country magazine, I changed the original recipe to a lower fat version by using fat free ranch, mayo, and buttermilk and by roasting your own red peppers. From Cook's Country magazine, I changed the original recipe to a lower fat version by using fat free ranch, mayo, and buttermilk and by roasting your own red peppers.Number of Servings: 8
Ingredients
-
3 lbs red potatoes, peeled and cut into chunks
3/4 cup low fat free mayo
1/2 cup fat free buttermilk
1/4 cup white wine vinegar (can use white or cider), divided
1/4 cup roasted red peppers*, chopped fine (see note)
3 tbs chopped cilantro
3 scallions, chopped fine
1 garlic clove, minced
1/8 teaspoon dried dill
2 tsp black pepper
2 tbs Dijon mustard
Directions
-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.