Fish

Ranch Potato Salad is for Side Dish.

Ranch Potato Salad takes several minutes to prepare.

Ranch Potato Salad takes several minutes to cook.

Ranch Potato Salad makes 8 servings.

The ingredients for Ranch Potato Salad are:

3 lbs red potatoes, peeled and cut into chunks
3/4 cup low fat free mayo
1/2 cup fat free buttermilk
1/4 cup white wine vinegar (can use white or cider), divided
1/4 cup roasted red peppers*, chopped fine (see note)
3 tbs chopped cilantro
3 scallions, chopped fine
1 garlic clove, minced
1/8 teaspoon dried dill
2 tsp black pepper
2 tbs Dijon mustard

Here is how you make Ranch Potato Salad:

-Boil potatoes, skin and cut into chunks, place onto baking sheet and whisk mustard and 2 tbs vinegar in small bowl, drizzle over potatoes while still hot and toss until evenly coated. Refrigerate for 30 minutes.-Whisk mayo, buttermilk, 2 tbs vinegar, red peppers*, cilantro, scallions, garlic, dill, 1 tsp salt, and pepper in large bowl.-Transfer cooled potatoes to bowl with mayo mixture and toss to combine. Chill for 30 minutes. Serve. Can be refrigerated for 2 days in airtight container.*To roast red peppers, cut in half, deseed and place with skin up on baking sheet, broil until skins are blackened, let cool and peel the skin, chop finely for this recipeNumber of Servings: 8Recipe submitted by SparkPeople user STFUANDRUN.

The nutritional information for Ranch Potato Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 213.3

• Total Fat: 7.8 g
• Cholesterol: 8.5 mg
• Sodium: 297.0 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 3.3 g
• Protein: 4.1 g