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Ranch Potato Salad

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Ranch potato salad is a creamy, flavorful twist on the classic side dish, made with tender potatoes, crisp vegetables, and a tangy ranch dressing. Perfect for BBQs, picnics, and potlucks.

Ingredients

Scale
  • 2 pounds baby red or Yukon gold potatoes, cut into chunks
  • 1/2 cup ranch dressing
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup chopped dill pickles or relish (optional)
  • 2 hard-boiled eggs, chopped (optional)
  • 2 tablespoons chopped fresh dill or parsley

Instructions

  1. Place potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain and let cool slightly.
  2. In a large bowl, whisk together ranch dressing, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper.
  3. Add the cooked potatoes, celery, red onion, pickles (if using), and chopped eggs to the bowl. Toss gently to coat evenly.
  4. Sprinkle with fresh dill or parsley and refrigerate for at least 30 minutes before serving for best flavor.

Notes

  • Use homemade or store-bought ranch dressing depending on preference.
  • Make ahead and store covered in the refrigerator for up to 2 days.
  • For a tangier taste, add a splash of pickle juice or vinegar to the dressing.

Nutrition

Find it online: https://ukfinda.com/ranch-potato-salad/