Tender baby potatoes get boiled until just fork-tender, then cooled on a sheet pan so their surfaces stay dry enough to soak up every bit of dressing. That dressing is loaded with garlic-infused olive oil, tangy apple cider vinegar, and a good hit of Dijon mustard, dried dill, and parsley for that classic ranch flavor in every forkful. Crisp celery, scallion tops, and a generous handful of fresh chives fold in for crunch and color, with extra dill scattered over the top right before serving. It's a make-ahead friendly side, too — the flavors only get better after a day or two in the fridge. This one's a solid pick for a lactose free spread, whether it's headed to a potluck or sitting alongside grilled chicken on a weeknight table.
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Lactaid Sour Cream - 16 Oz
good culture Sour Cream, Lactose Free, Cultured
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.
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.
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