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.
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
2 1/2 poundsYukon gold potatoes, skin on and quartered
1teaspoon kosher salt
4 hard boiled eggs
1/2cupchopped red onion
For the Ranch Dressing
2teaspoonschampagne or white vinegar
2clovesgarlic, pressed or finely minced
2tablespoonsItalian parsley, minced
1teaspoonfreshly ground black pepper
Pinchof 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 1/2" to 3/4" 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.
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.