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Ranch Potato Salad
5 from 33 votes

Ranch Potato Salad

This Ranch Potato Salad combines tender Yukon gold potatoes with a creamy homemade ranch dressing infused with garlic, chives, parsley, and a hint of cayenne. Hard-boiled eggs and red onion add texture and flavor contrasts. The potatoes are cooked with skins on, then peeled and diced before mixing with the dressing, letting the salad chill to meld flavors. It serves well as a side dish with classic summer meals or barbecues and holds up well refrigerated for up to two days.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 243 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. While the potatoes are cooking, boil the eggs, drain, and chop.
  3. Meanwhile, prepare the homemade ranch dressing. Add all of the ingredients to a mixing bowl and whisk to combine.
  4. If using store-bought bottled dressing, mix in 1 cup.
  5. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 243

% 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.