A DELICIOUS SIDE!
Wow what a champanion recipe. I can see where this would become a screamin’ favorite with my family. Well done!
~ Carol
– Place the potatoes into a large pot with just enough water to cover the potatoes. Bring to a boil over high heat, then lower the heat to simmer. – Drain the potatoes well through a colander and return to the pot. Toss with olive oil and salt. – Preheat a grilling pan on a grill over medium-high heat.
– Place the seasoned potatoes on the grill pan in an even layer. Close the grill lid and cook, tossing occasionally so that the potatoes sear on all sides. – When the potatoes are fork tender, remove from the grill and transfer to a large bowl. – Add the onion, celery and dill to the potatoes and toss.
– In a small bowl, whisk together the Buffalo Ranch Dip with the buttermilk and carefully stir into the potato salad.
– Season to taste with salt and pepper. Chill in the refrigerator until ready to serve.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...