Fingerling Potato Salad with Wisconsin Quark “Ranch” Dressing
Ingredients
- 3/4 C Wisconsin Quark Cheese
- 5 Tbs Mayonnaise
- 3-4 Tbs Milk
- 1 tsp Fresh parsley finely chopped
- 1 Tbs Fresh dill finely chopped
- 2 Slender green onions thinly sliced
- 2 Tbs Fresh chives chopped
- 1/8 tsp Garlic powder
- 1 tsp Fried oregano leaves hand-crushed
- 1 or 2 Dashes Cajun-style hot sauce
- 2 lbs Multi-colored fingerling potatoes
- 2 Green onions thinly sliced
- 2 C Celery chopped
- 1 1/2 C Red bell pepper ¼-inch dice
- Salt and pepper
Servings:
Units:
Instructions
- For Dressing: Place Quark, mayonnaise and 3 tablespoons milk in bowl. Whisk well, adding additional milk if desired. Add remaining dressing ingredients in medium bowl and whisk. Let season at least 4 hours or overnight in refrigerator. If dressing is too thick, thin with a little more milk.
- For Salad: Place potatoes in saucepan. Cover with water; add salt and bring to boil. Boil, partially covered, 15-20 minutes until potatoes are just fork tender. Drain and cool potatoes just until warm enough to handle. Cut potatoes horizontally into 1/2-inch rounds. Salt. Add green onion slices to warm potatoes, toss lightly and let sit 15 minutes or until potatoes are totally cooled. Add celery and red peppers. Salt and pepper salad. Stir, being careful not to break up potatoes. Add 1 cup Quark dressing and mix. Add additional dressing, if desired. Refrigerate until serving time and set out 20-30 minutes before serving
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