Potato salad belonged to one person in my family: my Nana. She was an excellent cook, yet among her chocolate cake, country ribs and chicken corn soup, her potato salad was the one dish requested for every family meal and church supper. This potato salad is nothing like Nana's. Hers has a mustard-tinged, creamy, tangy mayo dressing with gherkins and hard cooked eggs. My potato salad celebrates my respect for Nana's, yet also celebrates my love for ranch dressing, especially when made with thick, tangy full fat buttermilk. Unlike most potato salads, I like to steam my potatoes in a steaming rack for consistency's sake. I am not a fan of gluey, pasty potatoes. I also love a big shower of fresh herbs in the salad and on top just before serving. I created this recipe originally for my friends at The Kitchn; you can read more about my Nana and this potato salad here. This Buttermilk Ranch Potato Salad has been on regular request with my family ever since. I hope you enjoy!
- 3 lbs red potatoes, peeled and cut into 1-inch pieces
- ⅓ cup coarsely chopped fresh cilantro
- ⅓ cup coarsely chopped fresh dill
- ⅓ cup coarsely chopped fresh Italian parsley leaves
- ¾ cup well-shaken buttermilk
- ½ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ⅓ cup finely chopped scallions (green parts only)
- 3 cloves garlic, finely chopped
- 1 tablespoon dried chives
- 1 teaspoon Kosher salt, plus more as needed
- Freshly cracked black pepper
- Place 1½-2 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, 25-30 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.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make ahead: The potato salad can be made and stored in an airtight container in the refrigerator up to a day ahead. Garnish with the fresh herbs just before serving.