Buffalo Ranch Grilled Potato Salad
Potato salad is best made early in the day, to give the flavors time to really meld. Grilling the potatoes adds a dimension I love to this Buffalo Ranch Grilled Potato Salad - I love the charred sides and tender interior in each bite. Blending the Buffalo Ranch Dip with tangy buttermilk makes for a quick but very flavorful sauce!
Servings 4 servings
Calories 355kcal
Ingredients
- 2 lbs yellow or white potatoes cut into 1 inch pieces
- 3 tablespoons olive oil
- 3 teaspoons kosher salt
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/4 cup chopped dill
- 1/2 cup Dean's Dairy Dip Buffalo Ranch Dip
- 1/2 cup buttermilk
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- 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 for about 5 minutes.
- 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 for about 5-10 minutes, 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. Be careful not to overcook the potatoes, you want them tender but not mushy.
- 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.
Nutrition
Calories: 355kcal | Carbohydrates: 45g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 1968mg | Potassium: 1058mg | Fiber: 6g | Sugar: 6g | Vitamin A: 111IU | Vitamin C: 47mg | Calcium: 112mg | Iron: 2mg
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