Creole-Ranch Potato Salad

Photo by Cynthia Q.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds potatoes, peeled and chopped

  • Salt

  • 1/2

    cup buttermilk

  • 1/3

    cup sour cream

  • 2

    tablespoons bread-and-butter pickle juice plus 1/4 cup chopped pickles

  • 2

    teaspoons hot sauce

  • 1

    clove garlic, grated

  • 1/4

    cup chopped herbs such as thyme, dill and parsley

  • Pepper

  • 1/2

    red onion, finely chopped

  • 2

    ribs celery, finely chopped

  • 1

    small green bell pepper, seeded and finely chopped

Directions

Place potatoes in a pot, cover with cold water. Bring to boil, salt water and cook potatoes to just fork-tender. Drain and return to hot pot to dry; cool to room temp. Combine buttermilk with sour cream, pickle juice, hot sauce, garlic, herbs, salt and pepper. Add potatoes and chopped onion, celery and peppers; stir to combine. Garnish salad with chopped pickles.

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