Leftovers, amirite? The best part of the holiday season, hands down. But sometimes by day two or three...well, let's just say things could use a little shaking up. That's where condiments come in, like the nostalgic flavor-bomb that is Ranch. So the next time you've got some roasted leftover spuds, why not kick things up a bit?
Potato Salad with Ranch Rémoulade
Makes 8 servings
Homemade Ranch Seasoning
6 tablespoons buttermilk powder
1½ tablespoons dried chives
1 tablespoon dried parsley
1 tablespoon dried dill
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon mustard powder
Rémoulade
½ cup mayonnaise
1 teaspoon paprika
2 tablespoons chopped cornichons
1 garlic clove, minced
1 teaspoon prepared horseradish, like Gold’s
1 teaspoon Tabasco, or other hot sauce
1 tablespoon Homemade Ranch Seasoning (page 38) or store-bought ranch seasoning
2 teaspoons fresh lemon juice
1 tablespoon chopped chives, plus more for garnish
1 teaspoon ketchup
1 teaspoon whole grain mustard
Kosher salt Freshly ground black pepper
Potato Salad
3 large eggs
2 pounds new potatoes, or small Yukon potatoes, quartered (or leftover potatoes!)
¼ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
¼ cup chopped fresh parsley, plus more for garnish
¼ cup chopped fresh dill
3 tablespoons chopped fresh mint
Ranch seasoning: In a medium bowl, combine the buttermilk powder, chives, parsley, dill, onion powder, garlic powder, salt, pepper, mustard powder, and sumac (if using). Fold the mixture together until well combined. Transfer to an airtight container and store in the refrigerator. (Will keep in the refrigerator for up to 2 months).
Rémoulade: In a small bowl, combine the mayonnaise, paprika, cornichons, garlic, horseradish, Tabasco, ranch seasoning, lemon juice, chives, ketchup, and mustard. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes. (Can be made 3 days ahead of time and kept in an airtight container in the refrigerator.)
Potato Salad: Preheat the oven to 425°F. Fill a large bowl with cold water and ice, and set aside. Fill a medium saucepan with water and bring to a boil. Add the eggs and cook for 10 minutes. Using a slotted spoon, remove the eggs and immediately transfer them to the ice bath. Let them cool completely, peel them, and give them a rough chop.
Meanwhile, divide the potatoes and oil among 2 rimmed baking sheets. Season with salt and pepper, and toss to coat. Roast the potatoes, tossing halfway through, until golden brown and crisp, about 25 minutes. Let cool slightly. (Or, use leftover roasted potatoes!)
In a large bowl, combine the roasted potatoes, eggs, rémoulade, parsley, dill, and mint. Garnish with the chives and parsley and serve immediately.
