𝗥𝗮𝗻𝗰𝗵 𝗣𝗼𝘁𝗮𝘁𝗼 𝗦𝗮𝗹𝗮𝗱

 

2 lbs small new Yukon gold potatoes, cut into 1 1/2 inch cubes

1 tsp sea salt

8 hard boiled eggs, sliced

 

For the homemade ranch dressing: 

1 tsp sea salt, or to taste

1/4 tsp fresh ground black or white pepper 

2 cups full fat plain Greek yogurt

2 Tbsps fresh chopped dill

2 Tbsps fresh chopped chives

2 Tbsps fresh chopped parsley leaves 

3 fresh garlic cloves, minced

1/4 cup minced sweet onion 

 

Add potatoes and sea salt to a large saucepan and fill it with enough water to cover the potatoes.

Bring to a rapid boil, then reduce the heat to LOW, and simmer uncovered for 5-10 minutes, or just until potatoes are tender but firm.

 

A fork should pierce easily, but don't overcook or else you'll just have mush.

 

Drain and allow potatoes to fully cool.

 

Meanwhile, prepare the dressing by combining all dressing ingredients in a large bowl.

 

Whisk dressing really well then add in your cooked & cooled potatoes, and toss gently to coat, then add in sliced eggs, and gently combine. 

 

Sprinkle with additional chives and fresh ground.