Ranch Potato Salad

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WHY THIS RECIPE WORKS Bottled ranch dressing sounds like a quick way to dress up potato salad, but many recipes are surprisingly dull and bland. We found that peeling the potatoes (we liked red spuds )allowed them to absorb more dressing. For the dressing, we doubled the amount of cilantro used in most recipes and added fresh garlic and scallions for a welcome bite. Dijon mustard and vinegar provided acidity and bite, while chopped roasted red peppers made a sweet counterpoint. To better season the potatoes, we tossed the hot spuds first with just the Dijon mustard and vinegar. And just a dash of dried dill lent more herb flavor. See the sidebars that follow the recipe.

SERVES 6 TO 8

We prefer white wine vinegar here, but white and cider vinegars are acceptable substitutes.

3	pounds red potatoes, peeled and cut into ¾-inch chunks
	Salt
¾	cup mayonnaise
½	cup buttermilk
¼	cup white wine vinegar
¼	cup drained jarred roasted red peppers, chopped fine
3	tablespoons finely chopped fresh cilantro
3	scallions, chopped fine
1	garlic clove, minced
⅛	teaspoon dried dill
2	teaspoons pepper
2	tablespoons Dijon mustard

1. Bring potatoes, 1 tablespoon salt, and enough water to cover potatoes by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. While potatoes simmer, whisk mayonnaise, buttermilk, 2 tablespoons vinegar, red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt, and pepper in large bowl.

2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Whisk mustard and remaining vinegar in small bowl. Drizzle mustard mixture over hot potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

3. Transfer cooled potatoes to bowl with mayonnaise mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. Serve. (Salad can be refrigerated for up to 2 days.)