Ranch Potato Salad

Vegetarian
Gluten Free
Very Healthy
Health score
71%
Ranch Potato Salad
40 min.
8
830kcal

Suggestions


Are you ready to take your side dish game to the next level? Our Ranch Potato Salad is the perfect addition to any gathering, offering a delightful mix of flavors and textures that will leave your guests asking for seconds. With a health score of 71, this vegetarian and gluten-free dish not only tastes amazing but is also packed with nutrition, making it a guilt-free indulgence!

This comforting salad features tender red potatoes, carefully boiled to perfection, and then tossed with a creamy, zesty ranch-style dressing. The secret lies in the balance of fresh ingredients; minced garlic, vibrant chives, and fresh parsley come together to elevate the dish while buttermilk and reduced-fat mayonnaise create a luscious yet lighter dressing. Each bite is bursting with flavor, making it an irresistible side dish for barbecues, picnics, or casual dinners at home.

Ready in just 40 minutes, this recipe serves eight, making it ideal for family gatherings or potlucks. Rich in carbohydrates and flavor, this Ranch Potato Salad is not only a crowd-pleaser but also a wholesome choice that stands out at any meal. Enjoy it warm or at room temperature, and watch it disappear from the serving bowl!

Ingredients

  • 0.7 cup buttermilk 
  • cups celery stalks finely chopped
  • tablespoons chives minced
  • tablespoons parsley fresh chopped
  • clove garlic minced
  • cup mayonnaise reduced-fat
  • 40  potatoes - remove skin red scrubbed halved quartered ( 3 lb. total)
  • servings salt and pepper 
  • tablespoon citrus champagne vinegar 

Equipment

  • bowl
  • whisk
  • pot

Directions

  1. Place potatoes in a large pot of cold salted water. Bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are soft but not mushy, 15 to 20 minutes. Do not overcook.
  2. In a large bowl, whisk mayonnaise, buttermilk, garlic, parsley, chives and vinegar. Season generously with salt and pepper.
  3. Drain potatoes well and let cool for 10 minutes.
  4. Add potatoes and celery to bowl and gently toss with dressing. Season with salt and pepper and serve at room temperature.

Nutrition Facts

Calories830kcal
Protein9.88%
Fat8.87%
Carbs81.25%

Properties

Glycemic Index
21.25
Glycemic Load
0.47
Inflammation Score
-9
Nutrition Score
45.985651980276%

Flavonoids

Apigenin
3.95mg
Luteolin
0.28mg
Isorhamnetin
0.08mg
Kaempferol
0.19mg
Myricetin
0.23mg
Quercetin
7.09mg

Nutrients percent of daily need

Calories:829.87kcal
41.49%
Fat:8.43g
12.98%
Saturated Fat:1.73g
10.83%
Carbohydrates:173.92g
57.97%
Net Carbohydrates:155.32g
56.48%
Sugar:16.09g
17.87%
Cholesterol:6.68mg
2.23%
Sodium:659.34mg
28.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.15g
42.31%
Potassium:4961mg
141.74%
Vitamin C:95.15mg
115.33%
Vitamin B6:1.84mg
92.22%
Manganese:1.54mg
77.23%
Vitamin K:80.38µg
76.55%
Fiber:18.59g
74.38%
Copper:1.45mg
72.59%
Phosphorus:679.16mg
67.92%
Vitamin B3:12.37mg
61.84%
Magnesium:241.03mg
60.26%
Vitamin B1:0.88mg
58.83%
Folate:206.38µg
51.6%
Iron:8mg
44.43%
Vitamin B5:3.14mg
31.38%
Zinc:3.67mg
24.47%
Vitamin B2:0.38mg
22.48%
Calcium:145.3mg
14.53%
Selenium:6.96µg
9.94%
Vitamin A:415.89IU
8.32%
Vitamin E:0.82mg
5.44%
Vitamin D:0.26µg
1.73%
Vitamin B12:0.09µg
1.53%
Source:My Recipes