Go Back
Potato salad is a quintessential side dish that has graced tables at family gatherings, summer barbecues, and picnics for generations. Its creamy, comforting texture and the ability to pair wonderfully with a multitude of main courses make it a beloved favorite among food enthusiasts. Among the many variations, the Creamy Ranch Potato Salad stands out for its rich, flavorful ranch dressing, which adds a unique twist to the traditional recipe.

Ranch Potato Salad

Discover the ultimate side dish with this Creamy Ranch Potato Salad recipe! Perfect for summer gatherings, this salad combines tender baby potatoes with a rich ranch dressing, crunchy veggies, and hard-boiled eggs for a satisfying bite. It's easy to make and customizable to fit your flavor preferences. Chill it for the best flavor and serve it alongside grilled meats for an unforgettable meal. Try it and impress your guests! #PotatoSalad #RanchDressing #SummerRecipes #SideDish #ComfortFood
Print Recipe Pin Recipe

Ingredients
  

2 pounds baby potatoes (yellow or red)

1 cup mayonnaise

1/2 cup sour cream

1 packet ranch dressing mix (1 ounce)

1 teaspoon Dijon mustard

1 tablespoon apple cider vinegar

1 cup celery, diced

1/2 cup red onion, finely chopped

1/2 cup pickles, diced (or dill relish)

3 hard-boiled eggs, chopped

Salt and pepper to taste

Fresh chives or parsley, for garnish

Instructions
 

Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with water. Add a pinch of salt and bring it to a boil over medium-high heat.

    Once boiling, reduce the heat to medium and cook the potatoes for about 15-20 minutes, or until they are fork-tender but still firm. Drain the potatoes and let them cool slightly before cutting them into quarters or halves, depending on size.

      In a large mixing bowl, prepare the dressing by combining the mayonnaise, sour cream, ranch dressing mix, Dijon mustard, and apple cider vinegar. Whisk until smooth and well combined.

        Add the diced celery, red onion, pickles, and chopped hard-boiled eggs to the bowl with the dressing. Toss gently to combine.

          Fold in the cooled potatoes carefully, making sure they are well-coated with the ranch mixture. Season with salt and pepper to taste.

            Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.

              Just before serving, taste and adjust seasoning if necessary. Garnish with freshly chopped chives or parsley for a pop of color.

                Prep Time: 20 minutes | Total Time: 1 hour 40 minutes | Servings: 8