If you love a good side dish for barbecues, this ranch potato salad is what you’ll want. With creamy potatoes, hard-boiled eggs, and a tangy ranch dressing, it’s a great addition to any meal.
This ranch potato salad analysis addresses blandness and uneven texture by detailing potato prep, dressing ratios, make-ahead tips, and adaptable variations for potlucks.
I remember my first attempt at potato salad, where I ended up mashing the potatoes. It was a mess, but it taught me the importance of being gentle. This salad feels like an instant classic, making it perfect for potlucks or family dinners.
What works here is the creamy texture from the potatoes and mayonnaise balanced with the herbs. In just an hour, you can have a dish that’s both satisfying and easy to prepare, ready to chill until serving!
If you’re looking for another twist on potato salad, try my Gochujang Potato Salad.
Table of contents
Why You Will Love This Recipe
- Creamy Texture , The red potatoes provide a smooth, velvety mouthfeel when boiled just right, soaking up the ranch dressing beautifully with each bite.
- Flavor-Packed Ingredients , Hard-boiled eggs add richness, while fresh herbs like dill and chives give the salad that classic ranch taste. Each ingredient contributes to a fulfilling flavor experience.
- Make-Ahead Convenience , This ranch potato salad can be prepared in advance, saving you time on the day of a potluck or barbecue. It actually tastes even better after chilling for a few hours!
- Versatile Dish , You can easily customize this salad by adding ingredients like crispy bacon or diced avocado, making it suitable for various palates and occasions.
Ranch Potato Salad Recipe
- Prep Time: 15 minutes
- Cool Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling & Mixing
- Cuisine: American
- Diet: Vegetarian
Description
Classic creamy ranch potato salad with hard-boiled eggs and fresh herbs. Easy make-ahead side dish ready in 60 minutes.
Ingredients
- 2 pounds (900g) red potatoes, firm and blemish-free
- 8 hard-boiled eggs, chopped
- 2/3 cup (160ml) mayonnaise, good quality
- 1 tablespoon (15ml) white vinegar
- 11/2 teaspoon (2.5g) dried dill
- 11/2 teaspoon (2.5g) dried parsley
- 11/2 teaspoon (2.5g) dried chives
- 1/21/2 teaspoon (1.5g) garlic powder
- 1/41/2 teaspoon (1g) onion powder
- 11/2 teaspoon (6g) kosher salt
- 1/21/2 teaspoon (1.5g) black pepper
- 2 green onions, sliced thin
- 1 tablespoon (15g) fresh Italian parsley, chopped
- 1 tablespoon (15ml) cold water (if needed for dressing)
Instructions
- Step 1: Boil Potatoes: Place the potatoes in a large pot and cover with water. Boil over medium-high heat until fork-tender, about 12 minutes. Keep an eye on them to prevent overcooking, which can lead to mushy potatoes in your salad.
- Step 2: Cool and Chop: Once the potatoes are fork-tender, drain them and let cool completely before chopping. This cooling period is important so they do not turn to mush when mixing with the other ingredients.
- Step 3: Combine Eggs: Add the chopped hard-boiled eggs into the bowl with your cooled potatoes. You can chop the eggs beforehand to suit your preferred consistency; they add nutrition and a creamy richness to the ranch potato salad.
- Step 4: Make Dressing: In a separate bowl, whisk together the mayonnaise, vinegar, dill, parsley, chives, garlic powder, onion powder, salt, and pepper until fully blended. Mixing these ingredients thoroughly is key for the flavors to meld, so take your time, ensuring it is nice and creamy.
- Step 5: Mix Salad Gently: Pour the dressing over the potato and egg mixture, stirring carefully to coat everything. Stirring gently helps to maintain the integrity of the potatoes while ensuring every piece gets some of that dressing.
- Step 6: Add Fresh Herbs: Fold in the sliced green onions and fresh parsley for a final touch. This adds a burst of fresh flavor and gives your salad a lovely pop of color. Taste before serving; you might want to adjust the seasoning based on your preference.
- Step 7: Chill Before Serving: Chill the salad in the fridge for at least 30 minutes before serving. If you can let it sit longer, that is even better as it allows the ranch flavors to develop further.
Notes
- Storage Tips: Store leftovers in an airtight container for up to 3 days to maintain freshness.
- Expert Tips: If potatoes are mushy, avoid overcooking by checking for doneness after 10 minutes. Test by piercing with a fork; they should feel tender but firm. When eggs crack while boiling, place them in cold water and bring to a gentle boil for 11 minutes, ensuring they are cooked through without breaking. If dressing seems too thick, mix in 1 tablespoon (15ml) of cold water for a creamier consistency. For uneven seasoning, taste the salad after mixing, then add 1/41/2 teaspoon salt or pepper gradually.
- Reheating Instructions: This dish is best served cold; however, if you prefer it warm, gently reheat it on the stove over low heat just until warmed through.
- Serving Suggestions: Serve this ranch potato salad as a side dish at gatherings or picnics. It pairs well with grilled meats or sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Potatoes: I suggest using Yukon Gold potatoes; their creamy texture holds up well in salads. Look for ones that feel firm and have no blemishes.
- Mayonnaise: A good quality mayo adds creaminess and flavor. Hellmann’s is a favorite, but homemade mayo can elevate this dish even more!
- Ranch seasoning: Look for a ranch seasoning mix without artificial additives. It brings that classic ranch flavor you want. Homemade mixes can be just as tasty!
- Celery: Fresh, crunchy celery adds a nice textural contrast. Choose stalks that are firm and bright green for the best flavor.
- Green onions: Use fresh green onions for a mild onion flavor and a pop of color. Look for ones with vibrant green tops and firm white bulbs.
- Potatoes: I suggest using Yukon Gold potatoes; their creamy texture holds up well in salads. Look for ones that feel firm and have no blemishes.
- Mayonnaise: A good quality mayo adds creaminess and flavor. Hellmann’s is a favorite, but homemade mayo can elevate this dish even more!
- Ranch seasoning: Look for a ranch seasoning mix without artificial additives. It brings that classic ranch flavor you want. Homemade mixes can be just as tasty!
- Celery: Fresh, crunchy celery adds a nice textural contrast. Choose stalks that are firm and bright green for the best flavor.
- Green onions: Use fresh green onions for a mild onion flavor and a pop of color. Look for ones with vibrant green tops and firm white bulbs.
Recipe Tips
- If potatoes are mushy, avoid overcooking by checking for doneness after 10 minutes. Test them by piercing with a fork; they should feel tender but firm.
- When eggs crack while boiling, place them in cold water and bring to a gentle boil for 10-12 minutes, ensuring they’re cooked through without breaking.
- If dressing seems too thick, mix in 1-2 tablespoons of cold water for a creamier consistency. This adjustment can help coat the potatoes evenly without heaviness.
- For uneven seasoning, taste the salad after mixing, then add ¼ teaspoon salt or pepper gradually. This way, you maintain balance without over-salting.
- If storing leftovers, keep them in an airtight container for up to 3 days to maintain freshness. This helps preserve the flavors and texture of the salad.
Serving Suggestions
Serve the ranch potato salad alongside grilled chicken or turkey burgers for a satisfying meal. A simple green salad or steamed asparagus also complements the flavors.
Use to make a sandwich with deli meats or as a filling in lettuce wraps. Add to a picnic spread or serve at a barbecue with other side dishes.
Top with additional green onions or crumbled bacon for extra flavor. A drizzle of ranch dressing or a sprinkle of paprika can also add a finishing touch.
Recipe variations
- You can use Yukon gold potatoes instead of red potatoes for a creamier texture and buttery flavor in your ranch potato salad.
- Add 1 tablespoon of Dijon mustard and 1 tablespoon of honey to the dressing for a tangy sweetness that complements the ranch flavors.
- Either Greek yogurt or sour cream can replace half of the mayonnaise for a lighter dressing option that still maintains creaminess.
- If serving a large group, consider doubling the recipe to serve 16 people; adjust cooking time accordingly, ensuring potatoes are tender.
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How to Store?
To keep your ranch potato salad fresh and delicious, follow these storage tips:
Store in an airtight container at room temperature up to 2 hours, keeping it cool and preventing spoilage.
Place in an airtight container in the refrigerator up to 5 days. This helps maintain the salad’s freshness and flavor.
Transfer to a freezer-safe container or freezer bag up to 3 months. Thaw in the refrigerator overnight before serving.
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