Buttermilk Ranch Potato Salad
Creamy, tangy, and packed with flavor, this Buttermilk Ranch Potato Salad is the perfect side for a long-smoked brisket. The cool, rich ranch dressing and tender potatoes bring just the right balance to the smoky, savory flavor of the beef. Serve it alongside your next backyard barbecue for a combination that’s sure to disappear quickly.
Serves: 6-8, serve alongside our brisket
* If able, I like to make the dressing the day before to let the buttermilk soak up the full flavor of the fresh herbs and garlic. The potatoes can be steamed, cooled, and refrigerated the night before as well to save some time, if needed. If you have some time, I suggest the potatoes are just cooked and cooled before you fold in the dressing, as they tend to be fluffier and draw in the flavor of buttermilk ranch dressing.
Ingredients:
- 3 lb. red potatoes, peeled and cut into 1-inch pieces
- 1/3 cup coarsely chopped fresh cilantro
- 1/3 cup coarsely chopped fresh dill
- 1/3 cup coarsely chopped fresh Italian parsley leaves
- 3/4 cup well-shaken buttermilk
- 1/2 cup plain Greek yogurt
- 1/3 cup mayonnaise
- 1/3 cup finely chopped scallions (green parts only)
- 3 cloves garlic, finely chopped
- 1 T. dried chives
- 1 t. salt
- black pepper
Instructions:
- Place 1 1/2 to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
- Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
- Place the cilantro, dill, and parsley in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
- Add the buttermilk, yogurt, mayonnaise, scallions, garlic, chives, and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
- Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.