Ingredients

• 1 pound mixed baby potatoes
• Kosher salt
• Ranch Dressing, recipe follows, for serving
• Crumbled cooked bacon, for serving
• Sliced scallions, for serving
• 1 clove garlic
• Kosher salt and freshly ground black pepper
• 1 cup mayonnaise
• 1/3 cup buttermilk
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh flat-leaf parsley leaves
• 1 teaspoon white wine vinegar
• 1 scallion (white and light green parts), thinly sliced

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Instructions

1. Put the potatoes and 1/2 cup salt in a large saucepan. Cover by about 1 inch with cold water. Bring to a boil, lower the heat and simmer until the potatoes are fork tender, 5 to 8 minutes. Drain the potatoes and return to the pot. Set aside to dry so the salt crystalizes, about 5 minutes. Keep warm.
2. Divide the potatoes among 4 plates. Drizzle with some Ranch Dressing and sprinkle with some bacon and scallions.
3. Smash the garlic on a cutting board, sprinkle with 1/2 teaspoon salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl and add the mayonnaise, buttermilk, chives, parsley, vinegar, scallion and black pepper to taste. Whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days.