Ranch Potato Salad
User Reviews
5
Ranch Potato Salad
Description
Ranch Potato Salad features Yukon gold potatoes cooked tender with skins on, then peeled and cut into chunks to maintain a soft yet firm texture. Hard-boiled eggs and diced red onion contribute additional layers of flavor and a variety of textures. The dressing blends mayonnaise, buttermilk, and sour cream with vinegar, garlic, and fresh herbs like chives and parsley, balanced by dried dill and a touch of cayenne pepper to add slight warmth.
This salad is gently folded together and ideally chilled for at least 30 minutes to allow the dressing to coat the potatoes thoroughly and for the flavors to develop. The balance of creamy, tangy, and herbaceous notes makes it a fitting accompaniment to grilled meats or picnic fare.
Preparing the potatoes in a salted boiling water and letting the salad rest in the refrigerator ensures the potato pieces hold shape and the flavors meld well. This recipe can be made up to two days in advance, making it convenient for meal planning.
Ingredients
- 2 ½ pounds potato skin on and quartered, Yukon gold variety
- 1 teaspoon kosher salt
- 4 egg hard-boiled
- ½ cup onion red, chopped
For the Ranch Dressing
- ⅓ cup mayonnaise
- 4 tablespoons buttermilk
- 4 tablespoons sour cream
- 2 teaspoons champagne vinegar or white vinegar
- 2 cloves garlic pressed or finely minced
- 2 tablespoons chives chopped
- 2 tablespoons Italian parsley minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon dill dried
- ½ teaspoon onion powder
- Pinch cayenne pepper
Instructions
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
- While the potatoes are cooking, boil the eggs, drain, and chop.
- Meanwhile, prepare the homemade ranch dressing. Add all of the ingredients to a mixing bowl and whisk to combine.
- If using store-bought bottled dressing, mix in 1 cup.
- Peel the skins from the potatoes and cut into ½" to ¾" square pieces. Add to a large mixing bowl with the chopped egg and red onion. Pour the dressing over the potatoes and add a few more shakes of dried dill or extra chives and parsley if desired. Fold the mixture until well combined, and season with more salt and pepper to taste. Refrigerate for 30 minutes or up to 2 days before serving.
Notes
- Use full-fat mayonnaise and sour cream for a richer dressing; low-fat or Greek yogurt can substitute for a lighter option.
- Potato salad can be refrigerated for up to 2 days before serving to enhance flavor melding.
- Adjust the seasoning with extra herbs or salt and pepper after mixing to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 702mg | 29% |
| Potassium | 683mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 31mg | 34% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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