Fifty ways to make potato salad. Can you believe it? I was amazed when I found a small recipe booklet for potato salads included in a regular sized copy of Food Network Magazine, probably about two years ago. Up until then I knew of perhaps three ways to make it. I always made it same way with a mayonnaise dressing, chopped celery, hard-cooked egg and little onion, but I never really loved potato salad. It was just something we always had in the summer with cook-out meals and I would eat a little, but it wasn’t a big deal with me.
Let me tell you, the little booklet changed all that. Out of a list of 50 recipes I’ve made at least 10; but there is one that stands out with both me and Mr. D. and I find myself going back to it and have even made it to bring to a picnic where everyone loved it. It is made using red skin potatoes and the dressing has the same ingredients that would be used to make Ranch Salad Dressing, so the flavor is familiar. We like this potato salad because it is moist and creamy, and stays that way even if it’s left over. With other potato salads I’ve made the potatoes tend to absorb the dressing and the salad gets really thick. But not this. Perhaps because of the red-skin potatoes which are more waxy and dense. Anyhow, I’m including it here today in case you’re ready for a change and are looking for a replacement for the way you always make potato salad.
RANCH POTATO SALAD
Yield: about 6 servings
- 2 pounds red-skin potatoes
- 1/2 cup chopped celery
- 2 scallions, chopped
- 1 clove garlic, minced
- 2/3 cup mayonnaise (low-fat is OK)
- 1/4 cup buttermilk
- 2 Tbsp. cider vinegar
- 1 tsp. sugar
- salt and pepper to taste
1. In a large pot of salted water, cook potatoes until fork tender. Drain, cool, and cut into cubes or chunks.
2. In a large mixing bowl, place the potatoes, celery, and scallions.
3. In a separate small bowl, whisk together the mayonnaise and remaining ingredients. Pour over the potato mixture and toss to coat evenly. Chill at least an hour to allow flavors to meld, and serve cold.
4. Leftovers will remain moist and become even more flavorful.
SOURCE: Food Network Magazine