Ingredients
You don’t need a long list of fancy ingredients to create something magical. Here’s what you’ll need:
- 2 pounds of Yukon Gold potatoes, scrubbed and diced
- 1 cup of mayonnaise
- 1/2 cup of sour cream
- 1/4 cup of buttermilk
- 1 packet (1 ounce) of ranch seasoning mix
- 1/2 cup of chopped green onions
- 1/2 cup of diced celery
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- 1 tablespoon of apple cider vinegar
If you’re out of buttermilk, a quick substitute is mixing 1/4 cup of milk with 1 teaspoon of white vinegar or lemon juice and letting it sit for a few minutes. And if you prefer a bit of heat, a sprinkle of cayenne pepper can add a nice kick!
Instructions
- Begin by placing the diced potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring to a boil over medium-high heat and cook for about 10-12 minutes, or until the potatoes are fork-tender. Be careful not to overcook them; you want them to hold their shape.
- While the potatoes are cooking, whisk together the mayonnaise, sour cream, buttermilk, and ranch seasoning mix in a large bowl. This creamy concoction is what dreams are made of!
- Once the potatoes are done, drain them and let them cool slightly. This part always reminds me of my abuela, who would share stories of her youth as we waited for the potatoes to cool enough to handle.
- Gently fold the potatoes into the dressing, ensuring each piece is coated with that delicious ranch flavor. Add the chopped green onions, celery, and parsley. Stir to combine.
- Season your salad with salt and pepper to taste, then drizzle with apple cider vinegar for a hint of tanginess.
- Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International