Ranch Potato Salad is a delightful twist on a classic dish that brings together the creamy texture of potatoes and the zesty flavor of ranch seasoning. This salad is perfect for picnics, barbecues, or family gatherings. It’s easy to make and sure to please any crowd!
Why Make This Recipe
There are many reasons to make Ranch Potato Salad. It’s simple, tasty, and can be prepared in advance. The combination of creamy Greek yogurt and ranch seasoning brings a unique flavor that is different from traditional potato salad. Plus, it’s a great way to enjoy the fresh flavors of potatoes alongside healthy ingredients like celery and eggs.
How to Make Ranch Potato Salad
Ingredients:
- 1½ pounds baby red potatoes (quartered (1 bag))
- 1 tablespoon kosher salt
- 4 large hardboiled eggs (peeled and chopped)
- 3 ribs celery (chopped)
- ½ cup chopped red onion
- 1½ cups plain Greek yogurt
- 1 ounce ranch seasoning (store-bought or homemade (1 packet))
- Optional Garnishes: green onions, shredded cheese, bacon, red onions
Directions:
- Place the chopped baby red potatoes in a large saucepan and cover with water so it’s at least 1 inch above the potatoes.
- Stir in the salt until it dissolves.
- Bring the potatoes to a boil over medium-high heat. Then, reduce the heat and keep it at a low boil for 10-15 minutes. Cook until the potatoes can be pierced with a fork but are still firm. Avoid overcooking them.
- Drain the potatoes in a strainer, then rinse them several times in cold water and drain well.
- In a large mixing bowl, gently mix in the chopped boiled eggs, chopped celery, and red onion with the cooled potatoes.
- In a small mixing bowl, whisk together the Greek yogurt and ranch dip mix until combined.
- Pour the yogurt mixture over the potato mixture and gently fold everything together until well coated.
- Serve immediately, or chill until ready to serve. Optionally, garnish with chopped green onions.
How to Serve Ranch Potato Salad
Ranch Potato Salad can be served directly from the bowl or on a platter. It is often garnished with green onions, shredded cheese, or crispy bacon for added flavor. This salad pairs well with grilled meats, sandwiches, or as a standalone dish.
How to Store Ranch Potato Salad
If you have leftovers, store the Ranch Potato Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you plan to store it, keep any garnishes separate until you’re ready to serve.
Tips to Make Ranch Potato Salad
- Make sure not to overcook the potatoes; they should be firm and not mushy.
- For a creamier texture, add more Greek yogurt if desired.
- Feel free to add in other vegetables like bell peppers or cucumbers for extra crunch.
Variation
You can try different variations of Ranch Potato Salad by adding ingredients like diced pickles, crumbled bacon, or even a sprinkle of paprika for extra flavor. Switching out the Greek yogurt for sour cream can also change the creaminess factor.
FAQs
Q: Can I use other types of potatoes?
A: Yes! You can use other types of potatoes, but baby red potatoes hold their shape well and add a nice color to the salad.
Q: Can I make this salad ahead of time?
A: Absolutely! Ranch Potato Salad can be made a day in advance. Just store it in the fridge and serve it chilled.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free ranch seasoning, Ranch Potato Salad can be gluten-free and suitable for people with gluten sensitivities.
Enjoy making this easy and delicious Ranch Potato Salad, and watch everyone dig in with smiles on their faces!
Ranch Potato Salad
Ingredients
Potato Salad Base
- 1.5 pounds baby red potatoes, quartered (1 bag)
- 1 tablespoon kosher salt
- 4 large hardboiled eggs, peeled and chopped
- 3 ribs celery, chopped
- 0.5 cup chopped red onion
Dressing
- 1.5 cups plain Greek yogurt
- 1 ounce ranch seasoning (store-bought or homemade, 1 packet)
Optional Garnishes
- green onions, shredded cheese, bacon, red onions for garnish
Instructions
Cooking Potatoes
- Place the chopped baby red potatoes in a large saucepan and cover with water so it’s at least 1 inch above the potatoes.
- Stir in the salt until it dissolves.
- Bring the potatoes to a boil over medium-high heat. Then, reduce the heat and keep it at a low boil for 10-15 minutes until they can be pierced with a fork but are still firm.
- Drain the potatoes in a strainer, then rinse them several times in cold water and drain well.
Mixing Ingredients
- In a large mixing bowl, gently mix the chopped boiled eggs, chopped celery, and red onion with the cooled potatoes.
- In a small mixing bowl, whisk together the Greek yogurt and ranch dip mix until combined.
- Pour the yogurt mixture over the potato mixture and gently fold everything together until well coated.
- Serve immediately, or chill until ready to serve. Optionally, garnish with chopped green onions.
