CLASSES

New Potato Salad with Dill, Fennel and Ranch Dressing

Change up your classic potato salad this summer with this version that has a flavorful tangy ranch dressing.

man_icon

Yield: 4-6 servings as a side dish

man_icon

Active Time: 25 minutes
Start to Finish: 1 hour

For this recipe you’ll need:

1 1/2 pounds new potatoes
1/2 bulb fennel, layers pulled apart and very thinly sliced
2 cloves garlic, minced
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon fresh dill, rough chopped
1 tablespoon fresh chives, minced
1 scallion, thinly sliced on the bias
1 tablespoon apple cider vinegar
Salt and pepper to taste

To cook the potatoes, place them in a saucepan. Cover by 2 inches of cold water, and add a generous pinch of salt. Bring the water to a boil, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 25 minutes. Drain well, and spread out on a sheet tray to cool. Tip: You can do this step a day in advance. Refrigerate your potatoes until ready to use.
Cut the potatoes into quarters, and place in a serving bowl with the sliced fennel.
To make the ranch dressing, whisk together the garlic, mayonnaise, sour cream, buttermilk, dill, chives, scallion and apple cider vinegar. Season with salt and pepper to taste.
Dress the potato salad with enough dressing to generously coat.
Serve room temperature or chilled.