This creamy ranch potato salad gets its tangy flavor from a homemade buttermilk-based dressing that’s like eating a steakhouse baked potato, but made for a crowd.
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I was looking to add some flavor to my own recipe for ranch flavored potato salad. This one came up and I thought I would give it a try. I was missing a few ingredients but it still had wonderful flavor and was easy to make. Might just replace my old recipe with this one! Will definitely make it again and make sure I have all the ingredients in the recipe. Delicious!!
~Sheri Sorenson, FoodieCrush reader
Say Hello to My New Favorite Potato Salad
With my mom’s and grandma’s classic potato salad recipe consistently taking up residence as my most popular recipe, 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 steakhouse baked potato — but in potluck salad form.
A Few Tips to Remember …
- 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.)
- Yes, the type of potato you use matters! I use Yukon gold potatoes in many of my potato salad recipes, including this ranch version. 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.
- Always chill your potato salads for a good 30+ minutes before serving. The spuds need time to soak up some of the dressing so they become super flavorful.
The Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
For the Potato Salad
The salad itself is a simple combination of Yukon golds, hard-boiled eggs, and chopped red onion. That’s it! (If green onions are more your thing, feel free to switch it up.)
I often add a few extra shakes of dried dill for good measure, and more chives and parsley are always welcome too.
For the Homemade Ranch Dressing
For a truly stellar homemade ranch, you’ll want to use full-fat mayonnaise, buttermilk, and sour cream. That’s what makes the dressing so creamy!
From there, you’ll build up the flavor with fresh garlic, chives, and parsley, plus some dried dill and onion powder. A splash of vinegar (I like champagne or white vinegar) balances everything out.
How to Make Ranch Potato Salad with Homemade Dressing
- Mix, then give this salad a rest. This ranch dressing potato salad needs to chill for at least 30 minutes to give the flavors time to meld.
- Cook and peel 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. It comes together quickly using just a whisk. There’s quite a bit of dressing, because 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 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 Recipe
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Optional Mix-Ins You Can Add
- chopped bacon
- cheddar cheese
- chopped celery
What to Serve With Ranch Potato Salad
More Unique Potato Salad Recipes
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Sheri Sorenson
I was looking to add some flavor to my own recipe for ranch flavored potato salad. This one came up and I thought I would give it a try. I was missing a few ingredients but it still had wonderful flavor and was easy to make. Might just replace my old recipe with this one! Will definitely make it again and make sure I have all the ingredients in the recipe. Delicious!!
Hayley
Thanks for giving it a try Sheri! We’re happy you enjoyed it.