Fingerling Ranch Potato Salad (Adapted from Food Network)

Fingerling Ranch Potato Salad
(Adapted from Food Network)

2 lbs whole fingerling potatoes

Kosher salt 

1/2 cup mayonnaise 

3 TBSP buttermilk 

1 TBSP grated Parmesan 

1 TBSP minced fresh chives 

1 TBSP minced fresh flat-leaf parsley 

1/4 tsp garlic powder 

1/4 tsp onion powder 

1/4 tsp freshly ground black pepper 

6 strips cooked bacon, crumbled 

Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely.

In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed.

Once potatoes are cooled a bit, slice into bite-sized pieces.

Add the potatoes to the bowl and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the bacon and scallions before serving. (I served mine with bacon on the side, since one of our family members doesn’t like it)

Categories: Sides & Salads
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