Ranch Potato Salad

A creamy and tangy potato salad that’s perfect for potlucks and gatherings, featuring baby gold or red potatoes, a homemade ranch dressing, and crunchy vegetables.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Potatoes

2 pounds baby gold or red potatoes Thin-skinned and great texture, no peeling necessary.

Dressing Ingredients

3/4 cup mayonnaise Provides richness.
1/2 cup sour cream Adds tanginess.
1 packet ranch seasoning Or adjust to taste for a fresher flavor.

Crunchy Add-ins

1 cup diced celery Classic crunchy element.
1/2 cup diced pickles Optional for extra zip.

Herbs

2 tablespoons fresh dill or chives For a fresh, herby flavor.

Optional Add-ins

1/2 cup bacon bits If you like a smoky flavor.
1 cup shredded cheddar cheese For extra creaminess and taste.
2 hard boiled eggs, diced Optional for added protein.
1/4 cup chopped green onions For added color and flavor.

Method

Prepare the Potatoes

Cut potatoes into bite-sized chunks or leave small ones whole.
Cover potatoes with cold water by about an inch and add a generous pinch of salt.
Bring to a simmer and cook until a fork slides in easily, approximately 10 to 15 minutes.
Drain and let cool until just warm before mixing.

Make the Dressing

In a bowl, mix mayonnaise, sour cream, and ranch seasoning until well combined.

Combine and Chill

In a large bowl, combine the cooled potatoes, dressing, celery, pickles, and herbs.
Season with additional salt to taste and mix gently.
Cover and refrigerate for at least 1 to 2 hours before serving.

Notes

This potato salad is perfect for making ahead of time and can last in the fridge for about 3 to 4 days. Store in an airtight container, and if desired, refresh with a splash of ranch or mayo before serving.