Zesty ranch dressing coats tender potatoes, crisp vegetables, and herbs in this flavorful chilled salad.
# Ingredients:
→ Vegetables & Herbs
01 - 2 pounds baby red or Yukon gold potatoes, halved or quartered
02 - 1/2 cup celery, finely chopped
03 - 1/2 cup red bell pepper, finely chopped
04 - 1/4 cup red onion, finely diced
05 - 2 tablespoons fresh dill or chives, chopped
→ Dressing
06 - 3/4 cup ranch dressing
07 - 1/4 cup sour cream
08 - 1 tablespoon Dijon mustard (optional)
09 - Salt and black pepper to taste
→ Optional Add-ins
10 - 3 slices cooked bacon, crumbled (optional)
11 - 2 hard-boiled eggs, chopped (optional)
# Instructions:
01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat to a simmer and cook for 12 to 15 minutes or until fork-tender.
02 - Drain potatoes in a colander and allow them to cool slightly.
03 - In a large mixing bowl, whisk together ranch dressing, sour cream, Dijon mustard, salt, and black pepper until smooth.
04 - Add warm potatoes to the bowl and gently toss to fully coat with dressing.
05 - Fold in celery, red bell pepper, red onion, and chopped dill or chives. Incorporate optional bacon and eggs if desired.
06 - Cover and refrigerate for at least 1 hour to allow the flavors to develop before serving.
