ranch dressing potato salad recipe

Written ByJenny Smyth Posted on
ranch dressing potato salad recipe
Jump to Recipe Jump to Video Print Recipe

The Best ranch dressing potato salad recipe

I’m so excited to share my ranch dressing potato salad recipe with you all today. This is one of my family’s favorite side dishes, and it’s perfect for potlucks, picnics, or just a quick and easy meal at home. I’ve been making this recipe for years, and it’s always a hit with my kids and husband. They love the creamy ranch dressing mixed with the diced potatoes and veggies, and I love how easy it is to make. Plus, it’s a great way to get in some extra veggies on a busy day.

The key to this recipe is using high-quality ingredients, like real mayonnaise and fresh dill. Don’t be afraid to get creative with the mix-ins, either – add some diced bell peppers or chopped hard-boiled eggs to give it an extra boost of flavor and texture. One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a side dish, use it as a topping for burgers or hot dogs, or even turn it into a main course by adding some cooked chicken or bacon. And the best part? It’s ridiculously easy to make.

Just boil up some diced potatoes until they’re tender, then mix them with your favorite ranch dressing ingredients – mayonnaise, sour cream, dried herbs, garlic powder – you name it! Stir everything together until it’s smooth and creamy, then refrigerate until chilled. That’s it! You’ll be enjoying this delicious potato salad in no time. I think what really sets this recipe apart is the combination of tangy ranch dressing with the comforting familiarity of boiled potatoes.

It’s like a taste sensation that never gets old. My family loves when I make this for barbecues or family gatherings – everyone raves about the flavors and textures. Another thing I love about this recipe is how easy it is to customize to your tastes. Want more spice? Add some diced jalapenos or red pepper flakes.

Want more creaminess? Use Greek yogurt instead of mayonnaise. But even without all the customizing options, this basic ranch dressing potato salad recipe remains one of my absolute favorites. As for its origins… well, I’m not entirely sure!

But I do know that ranch dressing has been around since at least the 1950s – back when Hidden Valley Ranch was first developed as a convenient alternative to homemade buttermilk dressings. Nowadays we’ve got store-bought versions galore – but nothing beats homemade ranch made from scratch.

Ranch Dressing Potato Salad

Ranch Dressing Potato Salad

4.9 from 790 votes

This potato salad combines creamy ranch dressing with tender potatoes, crispy bacon, and fresh vegetables for a satisfying side dish. It’s perfect for barbecues, picnics, or a simple weeknight meal.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potatoes

2 lbs baby potatoes
1 tsp salt
1 tbsp olive oil

For the Dressing

1 cup mayonnaise
1/2 cup sour cream
1 tbsp buttermilk powder
1 tsp dried dill
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

For the Topping

6 slices bacon
1/2 red onion, finely chopped
2 celery stalks, finely chopped
2 tbsp fresh chives, chopped

👨‍🍳Directions

1Place a large pot of salted water on high heat.
2Add the baby potatoes and olive oil, ensuring the potatoes are submerged.
3Bring to a boil, then reduce heat to medium.
4Cook until the potatoes are tender and can be easily pierced with a fork, approximately 15-20 minutes.
5Drain the potatoes and set aside to cool.
6While the potatoes are cooking, prepare the ranch dressing.
7In a mixing bowl, combine the mayonnaise, sour cream, buttermilk powder, dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper.
8Mix well until smooth and creamy.
9Taste and adjust seasoning if necessary.
10Place the bowl in the refrigerator to chill.
11In a skillet over medium heat, cook the bacon until crispy and golden brown.
12Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.
13Once cooled, crumble the bacon into small pieces.
14In a separate bowl, combine the chopped red onion, celery, and chives.
15Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size.
16Add the potatoes to a large mixing bowl.
17Pour the chilled ranch dressing over the potatoes and gently toss to combine, ensuring the potatoes are evenly coated.
18Add the crumbled bacon, red onion, celery, and chives to the potato mixture.
19Gently toss to combine all the ingredients.
20Taste and adjust seasoning if necessary.
21Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
22Serve chilled or at room temperature.

🔧Equipment

Large pot
Mixing bowl
Wooden spoon
Cutting board
Knife
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 6g❤️Cholesterol: 30mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 7g

📝Notes

Tips: For a healthier option, you can substitute Greek yogurt for the mayonnaise and sour cream. Add hard-boiled eggs or cherry tomatoes for extra protein and color.

This ranch dressing potato salad recipe is always a good idea for any occasion – whether you’re hosting a backyard barbecue or need something quick and easy for dinner at home. The best part?

It’s ridiculously easy to make ahead of time, so feel free to prep as much as you’d like before serving. Just be sure to refrigerate until chilled before serving.

❓ Frequently Asked Questions About Ranch Dressing Potato Salad

Q: Can I use low-fat mayonnaise instead of regular mayonnaise?

A: While low-fat mayonnaise will still work in this recipe, I would recommend sticking with regular mayonnaise for the best flavor results.

Q: What if I don’t have any fresh dill on hand?

A: No worries! You can substitute dried parsley or basil if you don’t have any fresh herbs handy.

Q: How long does this potato salad keep in the fridge?

A: This potato salad will keep safely in the fridge for up to three days; just be sure to store it in an airtight container.

Q: Can I make this recipe ahead of time?

A: Yes! This potato salad can be made up to 24 hours in advance – just refrigerate until chilled before serving.

Q: Is there a way to make this recipe more substantial?

A: If you’d like to turn this into a main dish rather than just a side dish, consider adding cooked chicken or bacon bits to give it an extra protein boost.

Similar Posts