do be black dress

BEST BUTTERMILK RANCH DRESSING RECIPE

Craving that creamy, tangy flavor of ranch dressing but tired of store-bought versions packed with preservatives? Look no further! This homemade buttermilk ranch recipe delivers the same satisfying taste you love, but with fresh, wholesome ingredients. Get ready to ditch the bottled dressings and embrace the simplicity of homemade goodness.

INGREDIENTS

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dry mustard powder
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons fresh parsley, minced*
  • 2 tablespoons fresh dill, minced*
  • 1 teaspoon fresh chives, minced*

INSTRUCTIONS

  • In a medium bowl, whisk together all the ingredients until smooth and well combined.
  • Taste the mixture and adjust the salt to your liking.
  • Refrigerate for about an hour to allow the flavors to meld, but you can serve it immediately if needed—it will still be delicious!

NOTES

  • If using dried herbs: Substitute with 2 teaspoons dried parsley, 1 teaspoon dried dill, and 1/2 teaspoon dried chives.
  • If you don’t have fresh garlic, increase the garlic powder to 3/4 or even 1 teaspoon.
  • No buttermilk? Use whole milk instead and increase the lemon juice to 1 1/2 teaspoons.

NUTRITION (PER SERVING)

  • Calories: 115
  • Carbohydrates: 1g
  • Protein: 1g
  • Fat: 12g
    • Saturated Fat: 3g
    • Polyunsaturated Fat: 6g
    • Monounsaturated Fat: 3g
    • Trans Fat: 1g
  • Cholesterol: 10mg
  • Sodium: 248mg
  • Potassium: 32mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 143 IU
  • Vitamin C: 1mg
  • Calcium: 20mg
  • Iron: 1mg

HEALTHY NO MAYO POTATO SALAD WITH GREEK YOGURT DRESSING

This Healthy No-Mayo Potato Salad shows you don’t need mayonnaise to create a creamy, delicious dish! Perfect served warm or cold, it’s a crowd-pleaser for both mayo enthusiasts and skeptics alike.

INGREDIENTS

Salad:

  • 1 kg / 2 lb potatoes, peeled and cut into 2 cm / ¾” cubes
  • ½ cup cucumber, peeled, deseeded, and finely sliced
  • ¼ cup red onion, finely diced
  • ½ cup celery, finely diced (about 1 large stalk)

Greek Yogurt Dressing:

  • 1 cup Greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp honey
  • 1 garlic clove, finely minced
  • ¼ cup fresh chives, chopped
  • 1 tsp sea salt
  • Freshly cracked black pepper, to taste

INSTRUCTIONS

  • Cook the Potatoes: Bring a large pot of salted water to a boil. Add the potato cubes (use a ladle for safety to avoid splashing). Once the water returns to a boil, cook for 5-6 minutes or until the potatoes are fork-tender. Be careful not to overcook, as this will make them mushy.
  • Prepare the Dressing and Veggies: While the potatoes are cooking, chop the cucumber, red onion, and celery. In a medium bowl, whisk together all the dressing ingredients until smooth. Set aside.
  • Combine Potatoes and Dressing: Drain the cooked potatoes and transfer them to a large mixing bowl. While still warm, pour the dressing over the potatoes and gently toss to coat evenly. Allow them to cool slightly.
  • Add Veggies: Once the potatoes have cooled, add the cucumber, celery, and red onion. Gently toss to combine.
  • Chill and Serve: Cover the salad and refrigerate for a few hours, or ideally overnight, to let the flavors meld. Before serving, taste and adjust seasoning as needed.

NOTES AND TIPS

  • Avoid adding veggies to warm potatoes to prevent sogginess and water release.
  • For the richest flavor, use full-fat Greek yogurt (low-fat works too if preferred).
  • Substitutions:
    • Sour cream can replace Greek yogurt.
    • Swap chives for dill if you love the dill-potato combination.
  • Optional Add-Ins:
    • Chopped avocado for creaminess.
    • Crispy bacon bits for a savory crunch.
    • Chopped arugula and sun-dried tomatoes for a Mediterranean twist.