Ranch Potato Salad
A delightful twist on classic potato salad featuring creamy Greek yogurt and zesty ranch seasoning. Perfect for picnics and barbecues!
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any garnishes separate until ready to serve.