Description
Classic creamy ranch potato salad with hard-boiled eggs and fresh herbs. Easy make-ahead side dish ready in 60 minutes.
Ingredients
Scale
- 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