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A picnic favorite–potato salad with easy dressing. Perfect served with anything for a great summer meal. This recipe can be easily doubled or tripled for a party. Sprinkle with ALEPPO PEPPER for a bright and zesty topping.

  • 4 lbs. Russet potatoes
  • 1 medium yellow onion, diced fine, or 1 bunch green onions (cut off
    both ends, discard, and thinly slice the center portion for best flavor)
  • 5 hard-boiled eggs, peeled and diced


  • 2 TB. water
  • 1 1/2 - 2 Cups low-fat mayonnaise
  • 1/2-- 3/4 Cup buttermilk or milk
  • 2 TB. red wine vinegar
  • 3/4 tsp. freshly ground SPECIAL EXTRA BOLD BLACK PEPPER
  • 1 tsp. ALEPPO PEPPER, to top each dish


Bring a large pot with at least 2 quarts of water to a boil over high heat. This will take 10-15 minutes with a cover on. Wash potatoes, cut in half, and add to the pot–remove the cover. Cook with the skins on. The potatoes are done when easily pierced with a fork, which takes 10-15 minutes. Drain, rinse and return to the pan for 5 minutes to dry (with the cover on), then let cool for 20 minutes. When cool enough to handle, peel the skins off. Coarsely chop the potatoes. Add onions and eggs. In a separate large bowl, cover BUTTERMILK RANCH DRESSING BASE with water, let stand a few minutes. Whisk in mayo, vinegar and BLACK PEPPER. After seasonings are thoroughly mixed in, slowly add the buttermilk while whisking until the dressing is pourable. Start with 1/2 Cup, then add a bit more if the dressing is too thick to pour. Add to the potatoes and mix well. Chill for at least one hour, giving the flavors time to develop. Serve chilled, sprinkled with ALEPPO PEPPER.

Serves: 6-8
Prep. time: 15 minutes
Cooking time: 15 minutes

Buttermilk Ranch 2.5 oz. 1/2 cup jar
Whole Special Extra Bold Indian Black Peppercorns 2.1 oz. 1/2 cup jar
Aleppo Pepper 1.9 oz. 1/2 cup jar

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