Ranch Potato Salad (Print Version)
Tender potatoes tossed in zesty ranch dressing with crisp vegetables and herbs - a tangy twist on a classic picnic favorite.
# Ingredients:
→ Vegetables & Herbs
01 -
2 lb (900 g) baby red or Yukon gold potatoes, halved or quartered
02 -
½ cup celery, finely chopped
03 -
½ cup red bell pepper, finely chopped
04 -
¼ cup red onion, finely diced
05 -
2 tablespoons fresh dill or chives, chopped
→ Dressing
06 -
¾ cup ranch dressing (homemade or store-bought)
07 -
¼ cup sour cream
08 -
1 tablespoon Dijon mustard (optional for tang)
09 -
Salt and black pepper to taste
→ Optional Add-ins
10 -
3 slices cooked bacon, crumbled (optional)
11 -
2 hard-boiled eggs, chopped (optional)
# Steps:
01 -
Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 12–15 minutes until fork-tender.
02 -
Drain and allow the potatoes to cool slightly.
03 -
In a large bowl, whisk together the ranch dressing, sour cream, Dijon mustard, salt, and pepper.
04 -
Add the warm potatoes to the bowl and gently toss to coat. Stir in celery, bell pepper, onion, and herbs. Add optional bacon or eggs if using.
05 -
Refrigerate for at least 1 hour before serving, if possible, to allow flavors to develop.
# Notes:
01 -
For a lighter version, substitute Greek yogurt for sour cream.
02 -
Add pickles or pickle juice for extra tang.
03 -
Best made a few hours in advance or the night before.