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. And blending the Buffalo Ranch Dip with tangy buttermilk makes for a quick but very flavorful sauce!
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.