Description
Ranch Potato Salad is a creamy, tangy twist on the classic, made with tender potatoes, crisp veggies, and a flavorful ranch dressing. It’s a crowd-pleasing side dish perfect for BBQs, potlucks, and summer picnics.
Ingredients
Units
Scale
- 2 pounds baby red or Yukon gold potatoes, cut into bite-sized pieces
- 1/2 cup ranch dressing
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh chives or green onions
- 1/4 cup crumbled cooked bacon (optional)
Instructions
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
- Reduce heat and simmer for 10–12 minutes, or until potatoes are fork-tender. Drain and let cool slightly.
- In a large bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, garlic powder, salt, and pepper.
- Add cooled potatoes, celery, red onion, and chives to the bowl. Toss gently to coat evenly.
- Stir in crumbled bacon if using. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Make ahead — flavor improves as it chills.
- Garnish with extra herbs or paprika before serving.
Nutrition
- Serving Size: 3/4 cup
- Calories: 260
- Sugar: 2g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg