I make a version of this Ranch Dressing very often for dipping vegetables and as a salad dressing. You can't get buttermilk or ranch dressing here. We love this and so do the missionaries and the young adults. I will continue to use Greek yogurt even when I can get buttermilk. It is much richer and thicker.
RANCH DRESSING for this salad
1 Cup of mayonaise
1 Cup of Greek yogurt
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 -1/2 tsp black pepper
salt to taste
1 tsp. oregano leaves
1/2 tsp. cumin powder for this salad but I usually add 1 tsp. of dry basil
Sometimes I add 1/2 C. Parmesan cheese but not for this.
Boil the amount of potatoes you want with the jackets on until tender. Red potatoes would work and you wouldn't need to peel them, just cube when done. For any other potato peel and cube. and cool to at least room temp.
Drain the amount of soft white beans you want to add, about 1 can per 4 Cups of potatoes. Add about 2 diced avocados (barely ripe is better for this...if too ripe they smoosh in the dressing, which is OK too. Add about 1/2 C. chopped cilantro or fresh parsley. (my husband doesn't like cilantro and he didn't say anything about it here.) Add some Ranch Dressing to moisten as desired. Add salt to taste. Chill and eat.
