Ranch Potato Salad
3 pounds Red potatoes, rinsed and quartered
- 1/2 C Mayo
3/4 C Sour cream
1 Tbsp Distilled white vinegar
1 Tbsp Dijon mustard
4 Tbsp Calicutts Ranch Spice Blend
- 1/2 C Celery, chopped
1/4 C Red onion, chopped
Transfer potatoes to a large saucepan and cover with water by 1 inch. Salt the water as you would with pasta and place over high heat to bring to a boil. Boil for about 15-20 minutes, until fork-tender then transfer to a colander to strain and cool.
While the potatoes cool, whisk the mayo, sour cream, vinegar, Dijon, and Ranch in a large mixing bowl.
Add the potatoes, celery, and onion to the bowl and stir until everything is evenly coated. Cover and refrigerate for at least 3 hours.