Description
This Ranch Potato Salad is a creamy, tangy twist on the classic side dish. Made with tender Yukon gold potatoes, ranch dressing, a touch of mayo and sour cream, and finished with crunchy celery and scallions, it’s the perfect salad for BBQs, potlucks, or weekday lunches. Customize it with bacon, cheddar, or hard-boiled eggs to make it fully loaded. Chilled and crave-worthy, this salad only gets better the longer it sits.
Ingredients
Scale
- 2 lbs Yukon gold or baby red potatoes
- ¾ cup ranch dressing
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 ribs celery, diced
- 3 green onions, sliced
- 2 tbsp fresh parsley or dill, chopped
- Salt and pepper, to taste
- Optional: ½ cup shredded cheddar, ½ cup crumbled bacon, 2 chopped hard-boiled eggs
Instructions
- Wash and boil the potatoes in salted water until fork-tender, 15–20 minutes. Drain and let cool. Cut into chunks if needed.
- In a large bowl, whisk together ranch, mayo, and sour cream. Season with salt and pepper.
- Stir in celery, green onions, and herbs.
- Fold in the potatoes while they’re still slightly warm. Be gentle to avoid mashing them.
- Mix in optional add-ins like bacon, cheddar, or eggs.
- Chill at least 1 hour before serving. Stir gently and garnish with fresh herbs.
Notes
Always salt the water when boiling potatoes.
For extra tang, stir in a teaspoon of Dijon mustard or a splash of vinegar.
This recipe works well a day in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 310