Anti Inflammatory Ranch Chive Potato Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the salad
- 2 lbs baby potatoes (red or yellow), halved
- 1 tsp salt, plus more for the cooking water
- 3 stalks celery, thinly sliced
- ½ cup scallion green tops, thinly sliced
- ¼ cup fresh chives, finely chopped
- 2 tbsp fresh dill, roughly chopped (optional)
For the ranch dressing
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 tbsp garlic-infused olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp dried dill
- ½ tsp dried parsley
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- 1
Place the halved baby potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are tender when pierced with a fork with no resistance, about 12–15 minutes.
- 2
Drain the potatoes in a colander and spread them in a single layer on a sheet pan or large plate to cool for 20–30 minutes, until no longer steaming. Do not rinse — the dry surface helps the dressing cling.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!