Pin this A creamy, tangy twist on the classic picnic favorite, featuring tender potatoes tossed in a zesty ranch dressing with crisp vegetables and herbs. Preparation Time: 20 minutes Cooking Time: 15 minutes Total Time: 35 minutes (plus optional chilling) Category: Salad / Side Dish Difficulty: Easy Cuisine: American Yield: 6 servings Diet: Gluten-Free, Vegetarian
I first brought this ranch potato salad to a family barbecue, and it quickly disappeared. Everyone appreciated the creamy dressing with the bursts of fresh herbs.
Ingredients
- Baby potatoes: 2 lb (900 g) baby red or Yukon gold potatoes, halved or quartered
- Celery: ½ cup, finely chopped
- Red bell pepper: ½ cup, finely chopped
- Red onion: ¼ cup, finely diced
- Fresh herbs: 2 tablespoons dill or chives, chopped
- Ranch dressing: ¾ cup, homemade or store-bought
- Sour cream: ¼ cup
- Dijon mustard: 1 tablespoon (optional for tang)
- Salt and black pepper: to taste
- Cooked bacon: 3 slices, crumbled (optional)
- Hard-boiled eggs: 2, chopped (optional)
Instructions
- Cook Potatoes:
- Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer for 12–15 minutes until fork-tender. Drain and let cool slightly.
- Prepare Dressing:
- In a large bowl, whisk together ranch dressing, sour cream, Dijon mustard, salt, and pepper.
- Combine Ingredients:
- Add warm potatoes to the bowl and gently toss to coat. Stir in celery, bell pepper, onion, and herbs. Add optional bacon or eggs if desired.
- Chill and Serve:
- Refrigerate for at least 1 hour before serving to allow flavors to develop.
Pin this Sharing this salad at our last picnic was a hit with everyone in the family, especially with the kids who loved the creamy dressing.
Required Tools
Large pot, colander, mixing bowl, knife and cutting board
Allergen Information
This salad contains dairy and is gluten-free if using certified GF ranch dressing.
Nutritional Information
Per serving: Calories: 260 Total Fat: 14 g Carbohydrates: 28 g Protein: 5 g
Pin this This potato salad is best made a few hours in advance to let the flavors blend. Serve chilled and enjoy at your next gathering.
Frequently Asked Recipe Questions
- → What kind of potatoes work best?
Baby red or Yukon gold potatoes offer the best texture and flavor. They hold shape well after boiling and absorb dressing nicely.
- → Can I make this dish ahead of time?
Yes, chilling for an hour or overnight helps flavors develop, making it perfect for advance preparation.
- → How do I lighten the dressing?
Substitute Greek yogurt for sour cream to reduce calories and add protein without compromising creaminess.
- → Are there gluten-free options?
Using certified gluten-free ranch dressing ensures the salad stays gluten-free for sensitive diets.
- → What add-ins can enhance flavor?
Try crumbled bacon for smokiness, chopped hard-boiled eggs for richness, or pickles for a tangy twist.
- → What herbs can I use besides dill?
Fresh chives or parsley pair well, adding brightness and a delicate onion-like flavor.