Buttermilk Ranch Potatoes with Peas
So we’re starting to think about our daughter’s birthday barbeque next month. Please-oh-please higher powers that be, please let it be hot barbeque weather and not craaaaaaaaaaaapy cold November rain weather… please. I recently made this potato salad and I think it’ll be on the menu; it’s easy and works great as a make-ahead because the flavours develop as the salad rests.
½ Cup fat free sour cream
¼ cup (1%) buttermilk
Juice of ½ lemon
3 Green onions. Sliced
2 tbsp fresh chopped dill
1 Clove garlic. Crushed
1 Cup frozen peas (still frozen is fine)
½ tsp salt
¼ tsp pepper
680 g bag on mini potatoes, cooked and cooled
Whisk together the sour cream, buttermilk, lemon juice, green onion, dill, garlic, peas, the salt and pepper.
Add in the cooled potatoes and mix to completely coat them in the sauce.
Taste and adjust seasoning.
Refrigerate before serving or serve immediately.
- Use 2 tsp of dried dill in place of the fresh.
- The flavour gets better the longer this salad sits.
- The potatoes can be made ahead of time; bring a pot of the potatoes covered with water to a boil and then drop the heat to medium-low, cover the pot with a lid and simmer until the potatoes are cooked – fork tender (about 20 minutes). Drain the potatoes and aside to cool.