Ingredients
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4 lbs red potatoes, scrubbed and cut into 1-inch chunks
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4 whole dill pickles, finely chopped
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1 packet dry ranch seasoning
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1/2 cup light sour cream
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1 cup light mayonnaise
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1/4 cup white wine vinegar
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1/4 cup fresh dill, finely chopped
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1/4 cup fresh parsley leaves, finely chopped
Steps
1
Place the potatoes in a large pot and add enough water to cover by 1 inch. Season generously with salt. Partially cover and heat to a boil on high. Reduce heat and simmer 5–10 min., until tender. Drain well and cool slightly.
2
Meanwhile, in a large bowl, stir together the pickles, ranch seasoning, sour cream, mayonnaise, and vinegar. Add cooked potatoes to bowl and fold to combine. Cover and refrigerate until cold.
3
Gently fold in the dill and parsley. Season with pepper to taste.
