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.
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.
Drain and transfer to a large cutting board to cool.
In a small bowl mix ranch dressing with dill and cayenne pepper and set aside.
Cut the cooled potatoes into 3/4 inch cubes. Put the diced potatoes in a medium bowl.
Slice snap peas on the diagonal. Dice the celery. Slice the radishes into rings and then rings into wide matchsticks.
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 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.
- Hidden Valley Ranch Dressing package
- 3/4 cup milk
- 1 cup mayonnaise
- 2 pounds red skin potatoes, washed and trimmed of blemishes
- 1 tablespoon salt (for boiling water)
- 1/3 cup dill, chopped
- 1/4 teaspoon cayenne pepper
- 1 cup snap peas, cut on the diagonal
- 1 rib of celery, medium dice
- 3-4 large radishes, wide matchsticks
- Salt and pepper to taste
- Make the ranch dressing per this recipe not the one on the package. (Cutting back on the milk for a thicker dressing)
- 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.
- Drain and transfer to a large cutting board to cool.
- In a small bowl, mix ranch dressing with dill and cayenne pepper and set aside.
- Cut the cooled potatoes into 3/4 inch cubes. Put the diced potatoes in a medium bowl.
- Slice snap peas on the diagonal. Dice the celery. Slice the radishes into rings and then rings into wide matchsticks.
- 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 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.
Pingback: 35 Best Redskin Potato Salad - Best Recipes Ideas and Collections