Creamy Herb Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
900 g Yukon Gold or baby red potatoes, cut into chunks
→ Dressing
02 -
120 ml creamy ranch dressing
03 -
60 ml mayo
04 -
15 ml Dijon mustard
05 -
2.5 ml onion powder
06 -
2.5 ml garlic powder
07 -
A pinch of salt and black pepper to your liking
→ Vegetables & Mix-ins
08 -
2 tablespoons of fresh parsley or dill, chopped
09 -
60 g celery, small pieces
10 -
2 hard-boiled eggs, diced (optional)
11 -
40 g red onion, chopped finely
12 -
35 g relish or chopped dill pickles (optional)
# Instructions:
01 -
Fill a big pot with cold water, toss in the potatoes, and add some salt. Heat over medium-high until boiling. Cook until you can easily poke through the potatoes, about 10–12 minutes. Drain well and let them cool a little.
02 -
In a big bowl, mix the ranch dressing, mayo, Dijon mustard, onion powder, garlic powder, salt, and pepper until smooth and creamy.
03 -
Combine the potatoes (still warm), celery, red onion, pickles (optional), and eggs (optional) into the dressing. Stir gently to ensure everything is coated, but try not to mash the potatoes.
04 -
Sprinkle the salad with parsley or dill. Cover the bowl and pop it in the fridge for at least 30 minutes so the flavors combine nicely before you serve it.
# Notes:
01 -
Want extra tang? Throw in some vinegar or pickle juice.
02 -
You can make this salad up to two days early. Just store it in the fridge, covered.
03 -
Both homemade and good-quality store-bought ranch dressing work perfectly.