- by Jessica Hughes
Ranch Potato Salad
- by Jessica Hughes
I am a sucker for a good red-skin potato salad. Easy to whip up in a pinch, this recipe has been a crowd pleaser all summer long. Full of all of the creamy herb and garlic flavors of Calicutts Ranch Spice Blend (without the dairy), paired with the crunch of celery and onion, this potato salad will with be a summer picnic staple.
Ranch Potato Salad
Category
Sides
Ingredients
3 pounds Red potatoes, rinsed and quartered
3/4 C Sour cream
1 Tbsp Distilled white vinegar
1 Tbsp Dijon mustard
4 Tbsp Calicutts Ranch Spice Blend
1/4 C Red onion, chopped
Directions
Transfer potatoes to a large saucepan and cover with water by 1 inch. Salt the water as you would with pasta and place over high heat to bring to a boil. Boil for about 15-20 minutes, until fork-tender then transfer to a colander to strain and cool.
While the potatoes cool, whisk the mayo, sour cream, vinegar, Dijon, and Ranch in a large mixing bowl.
Add the potatoes, celery, and onion to the bowl and stir until everything is evenly coated. Cover and refrigerate for at least 3 hours.
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