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I love making this Healthy Buttermilk Ranch homemade Potato Salad because I can keep the amount of fat in the dressing to a minimum while adding so much delicious flavour flavour in a healthy way by using Greek yogurt, low-fat buttermilk, and fresh herbs from my backyard garden! This salad is super simple, and the buttermilk ranch dressing is unexpectedly tangy with the perfect ranch flavour.
There's nothing better than backyard barbecue food in the summertime, especially when it's made with fresh, healthy ingredients. This potato salad is the perfect side dish to serve with all your favourite grilled meats this summer. I love it with this Grilled Chicken Souvlaki, my delicious Turkey Burgers, hot dogs, or even just alongside grilled veggies. And it doesn't get any easier to make than this! Just shake up the dressing in a mason jar and toss it with cooked potatoes! And you can even leave the peels on the potatoes because, let's be honest, who has time for peeling potatoes? Not this girl...
The dressing I use on this salad is inspired by Ina Garten's Buttermilk Ranch dressing from her Barefoot Contessa How Easy Is That? cookbook (affiliate link). I've maintained most of the original flavours but kept the amount of added fat to a minimum to keep this recipe as light as possible. It's quick and easy to make and it's so delicious, it'll be the perfect simple side dish to serve at your next backyard barbecue!
Healthy Buttermilk Ranch Potato Salad (serves 6-8)
2/3 cup of 1% (or low-fat) buttermilk
1/2 cup 0% (fat-free) plain Greek yogurt
1/3 cup low-fat mayonnaise
2 tbsp lemon juice
1 tsp sea salt
1/2 tsp freshly cracked pepper
1 1/2 tbsp Dijon mustard
2 garlic cloves (pressed or crushed and finely minced)
2 finely chopped scallions or green onions (include the white part)
2 tbsp finely chopped fresh basil
3 lbs of organic new or baby potatoes (you could use large potatoes and cut them into small chunks but halving baby potatoes just gives this dish such a nice appearance)
3 tbsp chopped fresh dill
a handful of fresh chives for garnish, chopped
When making homemade salad dressings like this it's always best to make them a day or two ahead of time to allow the liquid ingredients to fully absorb the flavours of the herbs.
To a large mason jar add the buttermilk, yogurt, mayonnaise, lemon juice, salt and pepper, and Dijon mustard.
Finely chop the scallions, the basil and the garlic. I find a garlic press works great for adding garlic to salad dressings.
Add them to the mason jar, shut the lid very tightly and shake it all up for about 1-2 minutes. You can blast some music or do a funny dance while you do this...whatever makes you happy.
At this point, stick it in the fridge and forget about it for at least 2 hours. I often make this dressing 24 hours ahead of time which allows the flavours to blend nicely.
Wash and halve 3 lbs of baby potatoes (I used both yellow and red potatoes, but you could use just yellow or just red, or whatever you want, really). Personally, I prefer to leave the peel on potatoes when making potato salad for several reasons: it increases the amount of fibre, it helps the pieces of potato stay together, and it gives the potato salad a beautiful, homemade, and rustic look. I also loathe peeling potatoes, so there's that.
Once the potatoes are washed well and halved, stick them in a large pot and add enough water just to cover them.
Add the pot to the stove on medium-high heat and wait for the water to boil. Once the water begins to boil, turn the heat down to medium, cover the pot and let the potatoes cook for about 8-10 minutes. You'll have to check on them every few minutes to make sure they don't over-cook. You'll know they're done when you can pierce one with a fork without too much force but all the pieces are still intact.
Use a colander to drain the potatoes and rinse them under cold water until they cool to room temperature.
Once the potatoes are cool, be sure to let them dry for a few minutes before assembling the salad. If your potatoes are wet the dressing won't stick to them and you'll end up with a mess. The best way to do this is to lay them out on a clean kitchen towel for a few minutes.
While you're waiting, chop the fresh dill into pieces small enough that the taste isn't overwhelming but big enough that you can still see the lovely wispy bits.
Add the potatoes to a large bowl and add the dressing. Toss the potatoes until they're well coated. Add the dill and toss gingerly just until you can see the tiny sprigs of dill throughout.
If you're serving this dish at a dinner party or to a crowd, now's a good time to transfer it to a clean bowl. Tossing the salad in this creamy dressing creates quite a mess.
Garnish the top with some chopped fresh chives, and refrigerate until you're ready to serve!
This potato salad is great for serving to friends at a barbecue or taking to a potluck or family dinner because it's simple, easy, and serves at least 6-8 people. It goes great with any dish, but we love serving it with these Skinny Greek Turkey Meatballs or with this Ginger Soy Grilled Chicken!
I hope you enjoy this recipe! Let me know in the comments below, what's your favourite summer dish for backyard dining?