Ranch Potato Salad

4# small new potatoes (red/white), scrubbed and halved

Salt and freshly ground black pepper

3 tablespoons apple cider vinegar

3 tablespoons extra-vrigin olive oil

1 cup buttermilk

1 cup mayonesa McCormick

2 teaspoons dry dill

2 teaspoons garlic powder

2 teaspoons dried onion bits

1 teaspoon dry parsley

6 scallions, sliced

3/4 cup fresh dill, chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

Hot sauce, to taste

Lime juice, to taste

Jugo Maggi or (salsa ingress / Worcestershire sauce), to taste

1/2 cup chives, for garnishing

Have a large rimmed baking sheet ready. 

Place potatoes in a large pot. Add enough cold water to cover. Stir in 1 tablespoon salt. Bring to a boil over high heat, then reduce to medium heat, and boil until fork tender, 12 - 15 minutes.

Drain the potatoes in a colander in the sink, and immediately spread out in an even layer on the baking sheet. Drizzle with the vinegar and oil and stir gently with a rubber spatula to coat. Let cool for about 10 minutes.

While potatoes are cooling, whisk together the remaining ingredients.  Drizzle half of the dressing over the potatoes and stir once again to coat. Cover with plastic wrap and refrigerate until cold, at least one hour. When ready to serve, drizzle with some or all of the remaining dressing (depending on how saucy you like it) and adjust seasoning with salt and pepper. Garnish with chives, if you like.