5 lbs russet potatoes, washed thoroughly
1 T salt
1/2 c ranch dressing, recommended Litehouse Homestyle Ranch
1/2 c sour cream
2 T fresh dill, finely chopped
3 t rice vinegar
10-12 grinds fresh black pepper
In large pot, cover potatoes with water. Add salt and bring to boil over medium heat. Boil potatoes until it slides from knife when pierced (approximately 15 minutes). Drain and allow to cool to room temperature.
When cool to the touch, coarsely cut potatoes into bite size pieces and place in large mixing bowl. Add ranch dressing, sour cream, vinegar, dill and pepper. Gently fold until well combined. Add salt and more pepper to taste. Refrigerate, loosely covered, a minimum of 4 hours before serving. Serves 8.
Chef's Note: This is a dish prepared by taste alone. I did not follow any recipe so all measurements are approximate. Adjust as your taste prefers. I prefer to leave the potatoes un-peeled as it adds to the home-made look and texture. If you want to peel the potatoes, do so prior to boiling and lessen the cooking time by 2 minutes.
Is this the same recipe your mom used for the potato salad she made when we were in Prescott? I looooove potatoes, but have never liked cold potato salad, but her's was pretty tasty.
ReplyDeleteIt's kinda like hers, but I didn't have some of the same ingredients she used so I made this up by taste. It is pretty good, but you have to like dill. :)
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