A potato dish for spring: Potatoes with Ranch Dressing

Potatoes – for some, they’re not the springtimey-est vegetable on the block.
   Mashed or baked potatoes seem to go best with fall and wintertime dishes such as beef with gravy.
   But I’ve got a recipe for potatoes that are meant for a springtime table, right alongside the salmon and asparagus.
   Potatoes with Ranch Dressing (click for the recipe) from Everyday Food magazine is comprised of new potatoes in a light cream-herb sauce. It has a bright, fresh look and taste.
   It’s family friendly, and weeknight-easy to whip up.
   The recipe says it serves four, but that’s if you’re eating mounds and mounds of other food with it.
   I would say it nicely yields enough for two people eating one main dish with the potatoes.
   I would double, triple and quadruple the recipe the more the crowd increases in size, something that would need to be done for occasions such as an Easter feast, for which I think this dish would be superb.
   The recipe calls for one pound of small potatoes. I used new red potatoes, also sometimes called baby potatoes.
   The potatoes are put in a pot with water and salt, and the water is brought to a boil. The potatoes are cooked at a high boil until fork-tender, about 10 minutes.
   The sauce is made by combining buttermilk, sour cream or Greek yogurt, mayonnaise, minced garlic, fresh thyme leaves and one to two tablespoons of chopped fresh herbs such as parsley, chives or basil (I used chives.)
   The potatoes are tossed in the sauce and served.