Ranch Potato Salad with Greek Yogurt and Eggs
Baby red potatoes, eggs, and celery in a creamy Greek yogurt dressing flavored with ranch seasoning.
Equipment
- Large saucepan
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 ½ lb baby red potatoes quartered
- 2 tsp kosher salt for the cooking water
- 4 large hard boiled eggs peeled and chopped
- 3 celery ribs chopped
- ½ cup chopped red onion
- 1 ½ cup plain Greek yogurt
- 1 oz ranch seasoning mix 1 packet, store bought or homemade
- 2 green onions thinly sliced, for garnish
Instructions
Cooking
- Cook the potatoes. Place the potatoes in a saucepan, cover with water by 1 inch, stir in the salt, and boil over medium high heat, then reduce to a low boil for 10 to 15 minutes until a fork pierces them but they stay firm.
- Drain and cool. Drain, rinse in cold water several times, and drain well. Cool completely.
- Mix the dressing. Whisk the Greek yogurt and ranch seasoning in a small bowl until smooth.
- Combine. Gently mix the cooled potatoes, chopped eggs, celery, and red onion in a large bowl, then fold in the dressing.
- Chill and garnish. Refrigerate for at least 30 minutes, then top with green onions before serving.
Notes
Substitutions: Swap half of the yogurt for mayonnaise for a richer salad, or use sour cream.
Tips: Rinse the potatoes in cold water so they stop cooking and the dressing stays creamy.
Storage: Refrigerate in an airtight container for up to 3 days and keep garnishes such as bacon and cheese separate. Do not freeze.