Buffalo Ranch Potato Salad
User Reviews
5
Buffalo Ranch Potato Salad
Description
Buffalo Ranch Potato Salad features red or baby potatoes cooked until fork-tender and then chilled to stop cooking. A mixture of ranch dressing and hot sauce creates its distinctive buffalo-style creamy and spicy flavor. The method includes mashing a portion of the cooked potatoes to help bind the dressing and pieces together, providing a creamy texture alongside firmer quartered potatoes. Fresh green onions add a mild sharpness, while chopped fresh dill gives an herbaceous touch. The salad combines cool, soft potatoes with a tangy, mildly spicy dressing, making it a lively side dish.
The potatoes are salted during boiling to enhance flavor. After cooking and draining, an ice water bath cools the potatoes quickly. The ranch and hot sauce mixture is combined with some mashed potato to evenly coat the salad. The final step is mixing everything well so each piece is coated with the dressing and herbs. This salad pairs well with grilled meats or can be served as a standalone dish for gatherings.
Ingredients
- 3 lb red potato or white potatoes, baby
- 3/4 cup ranch dressing
- 1/4 cup hot sauce
- 1/4 cup green onion sliced
- 1/4 cup dill fresh
Instructions
- Rinse baby potatoes and add to a large stock pot with lots of salt about 2tbsp
- Fill the pot with cold water until the potatoes are fully covered
- Place the pot on the stove top over high heat
- Cook until the water boils. Once boiling reduce the heat to a simmer, cover the pot and simmer for 10 minutes. Check to make sure potatoes are soft and you can easily pierce them with a fork.
- Remove the potatoes from the pot, drain the water from the pot and return the potatoes to the empty pot
- Add ice cold water to the pot with the potatoes to chill them
- While the potatoes chill slice the green onion and chop the dill and in a small mixing bowl combine ranch and hot sauce
- Once the potatoes are relatively chilled drain the water and quarter the potatoes
- Take about 3 of the cooked potatoes, peel them and mash them with a fork
- Mix the mashed potatoes in with the hot sauce and ranch dressing
- Pour this mixture over the quartered potatoes and mix thoroughly until all potatoes are coated in the mixture
- Add fresh dill and green onion to the bowl and mix again
- Place in the refrigerator to chill for at least a few hours and serve chilled
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 218kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 433mg | 18% |
| Potassium | 819mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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