Dilled Ranch Red Skin Potato Salad

Summertime means grilling and potato salad! My Mom made a great potato salad and her’s is my measuring stick, to this day, for all potato salads. I am such a fan of potato salad that I am always on the lookout for inspiration that will give a twist to the traditional mustard and ketchup style salads. You’ll never guess where I found my inspiration!

While we were in Tillamook, Oregon we had a lovely lunch at Hidden Acres Greenhouse and Cafe. It is a hidden gem! Beautiful potted flowers, trees, kitschy shop of classy gifts and an amazingly great cafe and garden dinning. If you’re ever in the area, you must go there!

David’s green salad came with a kicked up ranch dressing and I immediately thought this would be great on a potato! Or how about a whole bowl of potatoes! Thanks for the inspiration from Max, the young cook, and his ranch dressing! 

There are as many potato salad recipes as there are Moms who make them. What sets this one apart, in the creamy category, is the sweet, fresh slices of snap peas and the spicy crunch of radishes. If you are a dill lover, this salad will make your taste buds sing!

Dilled Ranch Red Skin Potato Salad

Make the ranch dressing per the recipe card not the package and place in the refrigerator to chill and thicken for an hour.

Potatoes in pot

Place the potatoes in a pot with enough water to cover. Bring to a boil and season the water with about 1 tablespoon of salt. I know it sounds like a lot of salt but diluted in water it’s not and the potatoes need this time to absorb seasoning. Cook for about 15-20 minutes, or until easily pierced with a fork.

Cool Potatoes

Drain and transfer to a large cutting board to cool.

Dill Dressing

In a small bowl mix ranch dressing with dill and cayenne pepper and set aside.

Cube potatoes

Cut the cooled potatoes into 3/4 inch cubes. Put the diced potatoes in a medium bowl.

Cut veggies

Slice snap peas on the diagonal. Dice the celery. Slice the radishes into rings and then rings into wide matchsticks.

Add dressing veggies

To the medium bowl of potatoes, pour about 1 cup of the dressing over the potatoes. Add the snap peas, celery, and radishes and gently toss to coat.  

Chill salad

Chill at least 3 hours, up to overnight, in the refrigerator before serving. Potatoes will absorb the dressing. Add more dressing to keep the salad moist if needed. Season with salt and pepper to taste.

TIP ~ Leftover dressing is great on green salads, baked potatoes and as a dip for veggies.

Dilled Ranch Red Skin Potato Salad
Serves 8
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Prep Time
10 min
Cook Time
20 min
Total Time
3 hr 30 min
Prep Time
10 min
Cook Time
20 min
Total Time
3 hr 30 min
309 calories
22 g
15 g
23 g
4 g
4 g
193 g
1161 g
4 g
0 g
18 g
Nutrition Facts
Serving Size
193g
Servings
8
Amount Per Serving
Calories 309
Calories from Fat 206
% Daily Value *
Total Fat 23g
36%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 5g
Cholesterol 15mg
5%
Sodium 1161mg
48%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
11%
Sugars 4g
Protein 4g
Vitamin A
7%
Vitamin C
32%
Calcium
9%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Hidden Valley Ranch Dressing package
  2. 3/4 cup milk
  3. 1 cup mayonnaise
  4. 2 pounds red skin potatoes, washed and trimmed of blemishes
  5. 1 tablespoon salt (for boiling water)
  6. 1/3 cup dill, chopped
  7. 1/4 teaspoon cayenne pepper
  8. 1 cup snap peas, cut on the diagonal
  9. 1 rib of celery, medium dice
  10. 3-4 large radishes, wide matchsticks
  11. Salt and pepper to taste
Instructions
  1. Make the ranch dressing per this recipe not the one on the package. (Cutting back on the milk for a thicker dressing)
  2. Place the potatoes in a pot with enough water to cover. Bring to a boil and season the water with about 1 tablespoon of salt. Cook for about 15-20 minutes, or until easily pierced with a fork.
  3. Drain and transfer to a large cutting board to cool.
  4. In a small bowl, mix ranch dressing with dill and cayenne pepper and set aside.
  5. Cut the cooled potatoes into 3/4 inch cubes. Put the diced potatoes in a medium bowl.
  6. Slice snap peas on the diagonal. Dice the celery. Slice the radishes into rings and then rings into wide matchsticks.
  7. To the medium bowl of potatoes, pour about 1 cup of the dressing over the potatoes. Add the snap peas, celery, and radishes and gently toss to coat.
  8. Chill at least 3 hours, up to overnight, in the refrigerator before serving. Potatoes will absorb the dressing. Add more dressing to keep the salad moist if needed. Season with salt and pepper to taste.
Notes
  1. TIP ~ Leftover dressing is great on green salads, baked potatoes and as a dip for veggies.
beta
calories
309
fat
23g
protein
4g
carbs
22g
more
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