Ingredients and Weight: - 2 pounds red skin potatoes, scrubbed and cut into 1-inch cubes - 1/2 cup mayonnaise - 1/2 cup sour cream - 1/4 cup buttermilk - 1/4 cup chopped onion - 1/4 cup chopped celery - 2 tablespoons chopped fresh parsley - 1 tablespoon dill weed - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon garlic powder - 1/4 cup Ranch salad dressing
Preparation Time: 20 minutes
Cooking Time: - 15 minutes to boil potatoes - 10 minutes to cool potatoes
Difficulty Level: 2
Preparation Method Steps: 1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. 2. Drain potatoes and let cool for 10 minutes. 3. In a large bowl, combine mayonnaise, sour cream, buttermilk, onion, celery, parsley, dill, salt, pepper, garlic powder, and Ranch salad dressing. 4. Add potatoes to the dressing mixture and toss to coat.
Nutritional Information: Calories: 250 per serving Fat: 15 grams Saturated Fat: 5 grams Cholesterol: 30 milligrams Sodium: 400 milligrams Carbohydrates: 30 grams Fiber: 2 grams Sugar: 5 grams Protein: 5 grams
Dish Characteristics: - Creamy and tangy - Loaded with veggies - Perfect for summer gatherings
User Comments: - "This is the best potato salad I've ever had!" - "I love the creamy dressing and the crunchy veggies." - "This salad is always a hit at parties." - "I love that it's made with red skin potatoes." - "This is the perfect side dish for a summer barbecue."
Special Precautions and Tips: - Use fresh, firm potatoes for the best results. - Do not overcook the potatoes, or they will become mushy. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. - Let the potato salad chill for at least 30 minutes before serving to allow the flavors to meld.