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Ranch Potato Salad

3

pounds red potatoes, peeled and cut into 3/4-inch chunks

Salt

3/4

cup

mayonnaise

1/2

cup

buttermilk

1/4

cup

white wine vinegar

1/4

cup

drained jarred roasted red peppers, chopped fine

3

tablespoons

finely chopped fresh cilantro leaves

3

scallions , chopped fine

1

garlic clove, minced

1/8

teaspoon

dried dill

2

teaspoons

pepper

2

tablespoons

Dijon mustard

1

Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. While potatoes simmer, whisk mayonnaise, buttermilk, 2 tablespoons vinegar, red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt, and pepper in large bowl.

2

#

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (29.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

1090.2

Calories From Fat (50%)

545.95

% Daily Value

Total Fat 61.92g

95%

Saturated Fat 9.49g

47%

Cholesterol 50.73mg

17%

Sodium 2191.62mg

91%

Potassium 2562.08mg

73%

Total Carbohydrates 127.05g

42%

Fiber 9.42g

38%

Sugar 18.3g

 

Protein 16.41g

33%