Creamy Ranch Potato Salad Recipe

Creamy Ranch Potato Salad Recipe

Creamy homemade ranch dressing coats every bite of this super simple ranch potato salad that tastes like a steakhouse baked potato, in potluck salad form.

Course Salad

Cuisine American

Keyword ranch potato salad

Prep Time 20

Cook Time 20

Chill Time 30

Total Time 1 10

Servings

Calories 243kcal

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

Boil the potatoes. 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.
Hard boil the eggs. While the potatoes are cooking, boil the eggs, drain, and chop.
Prepare the ranch dressing. Add all of the ingredients to a mixing bowl and whisk to combine.
Assemble the potato salad. 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.
Chill before serving. Refrigerate for 30 minutes or up to 2 days before serving.

Notes

Note: I used full-fat ingredients in the Ranch dressing. Sub low-fat mayo, sour cream, or plain Greek yogurt for a lower calorie option.

If using store-bought bottled dressing, use 1 cup to make this recipe.

Nutrition