This easy Ranch potato salad gets its tangy flavor from a homemade buttermilk, mayonnaise, and sour cream dressing that’s like eating a steakhouse baked potato, but made for a crowd.
With my mom’s and grandma’s classic potato salad recipe consistently taking up residence as my most popular recipe (and Google lauding it as #1 too), you’d think it’s the only potato salad recipe I ever make. Ah, now, now, brown cow. Not so! I’m a dedicated potato salad fan and there’s always room for more potato salad recipes like these.
This Ranch potato salad recipe is definitely on the list of recipes that are simple to pull together. With its tangy, buttermilk-y, sour cream-ish, homemade Ranch dressing flavor soaked up by the creamy Yukon gold potatoes with bits of red onion and hard-boiled egg mixed in, it’s like the best steak house-baked potato but in potluck salad form. I add a few extra shakes of dried dill for good measure, and more chives and parsley are always welcome too.
What’s in Ranch Potato Salad
- Yukon gold potatoes
- hard-boiled eggs
- red onion (green onion works too)
- homemade Ranch dressing (ingredients listed below, or 1 cup of your favorite bottled brand)
- dried dill, fresh chives, and parsley
- kosher salt and freshly ground black pepper
Other Ingredients to Add to Ranch Potato Salad
- chopped bacon
- cheddar cheese
- chopped celery
What You Need for Homemade Ranch Dressing
To save time, feel free to use your favorite bottled dressing. However, making this homemade ranch dressing ups this potato salad’s flavor game in the best way. I’ve doubled the dressing recipe so there’s plenty to be absorbed into the potatoes.
Here’s what you’ll need for this homemade Ranch dressing:
- sour cream
- champagne or white vinegar
- fresh chives
- Italian parsley
- dried dill
- onion powder
- cayenne pepper
- kosher salt and freshly ground black pepper
The Best Potatoes for Potato Salad
I use Yukon gold potatoes in many of my potato salad recipes. Yukon golds are easy to peel after boiling, hold their shape well after cooking, and taste creamier than other varieties.
Avoid using starchier potatoes like russets that can turn to mush in salads like this.
How to Make Ranch Potato Salad
Cook the potatoes. Choose Yukon gold potatoes of the same size or cut in half, cooking with the skin on. Season the cooking water with kosher salt to flavor them from the inside. When the skin begins to separate from the whites, the potatoes are done cooking. Allow the potatoes to cool to the touch, then peel and dice.
Prepare the Ranch dressing. I’ve doubled my recipe for the homemade Ranch dressing. It will absorb into the potatoes as it sits and nobody likes a dry potato salad.
Add the chopped red onion and hard-boiled egg. I love my egg slicer. It makes quick and clean work of chopping slippery hard-boiled eggs. If green onions are more your thing, switch it up.
Mix, then give this salad a rest. Taste for seasoning and add more salt and pepper or onion powder to taste. Refrigerate this potato salad for at least 30 minutes up to 2 days prior to serving.
What to Serve With Ranch Potato Salad
- The Best Greek Chicken Marinade
- The Best Juicy Grilled Pork Chops
- Baby Back Ribs In the Instant Pot
- The Best Steak Marinade in 30 Minutes
- The Best BBQ Chicken
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Ranch Potato Salad
- 2 ½ pounds Yukon gold potatoes , skin on and quartered
- 1 teaspoon kosher salt
- 4 hard-boiled eggs
- ½ cup chopped red onion
For the Ranch Dressing
- ⅓ cup mayonnaise
- 4 tablespoons buttermilk
- 4 tablespoons sour cream
- 2 teaspoons champagne or white vinegar
- 2 cloves garlic, pressed or finely minced
- 2 tablespoons chopped chives
- 2 tablespoons Italian parsley, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried dill
- ½ teaspoon onion powder
- Pinch of cayenne pepper
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
- While the potatoes are cooking, boil the eggs, drain, and chop.
- Meanwhile, prepare the homemade ranch dressing. Add all of the ingredients to a mixing bowl and whisk to combine.
- If using store-bought bottled dressing, mix in 1 cup.
- Peel the skins from the potatoes and cut into ½" to ¾" square pieces. Add to a large mixing bowl with the chopped egg and red onion. Pour the dressing over the potatoes and add a few more shakes of dried dill or extra chives and parsley if desired. Fold the mixture until well combined, and season with more salt and pepper to taste. Refrigerate for 30 minutes or up to 2 days before serving.
More Favorite Potato Salad Recipes
- Loaded Baked Potato Salad
- How to Make THE BEST Potato Salad
- No-Mayo Potato Salad with Herbs
- German Potato Salad
- Creamy Dilled Red Potato Salad
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