Ranch Potato Salad

Potato Salads are perfect for summertime picnics and barbecues. Ranch dressing is such a favorite and it’s especially awesome when it’s homemade. The flavors are so much brighter, fresher and more delicious. The creamy Ranch dressing with buttermilk, fresh herbs and a hint of garlic coats the potatoes. I love using gold or red potatoes for salads, since it has the perfect amount of starch, so that the potatoes don’t fall apart but hold their shape after cooking and when mixed. I also think that hard boiled eggs are great for a potato salad. Minced celery adds a crunchiness without overwhelming the salad and I also really like the roasted red peppers in here. I kept it pretty simple, but you can also add some red onion, bacon, and/or pickles for lots of other delicious flavor combinations.

It’s a perfect salad to accompany BBQ ribs, homemade burgers, anything grilled or to take on a picnic. 

Yields: 8 servings

Ingredients:

3 lbs red potatoes, cut into 3/4 inch chunks

6 hard boiled eggs, coarsely chopped

2 celery stalks, minced

1/4 cup roasted red peppers, finely chopped

3/4 cup mayonnaise

1/2 cup buttermilk

1/4 cup white vinegar

chives, parsley, dill

1 garlic clove, minced

2 teaspoons Dijon mustard

salt, ground black pepper

Instructions:

Cook the potatoes in salted water just until they are cooked through, but not falling apart. Drain the potatoes. While the potatoes are cooking, chop the rest of the ingredients and make the dressing. 

In a large bowl, place the eggs, celery and roasted peppers. To see how to make perfect hard-boiled eggs, click here.  I’ve been making hard boiled eggs in the Instant Pot ever since I got this amazing appliance, and I love the way they are so easy to peel. (Add eggs and 1 cup water to Instant Pot; Cook on Manual Pressure, 5 minutes, release pressure immediately, place eggs into an ice bath.)Gently toss with the cooked potatoes.
Meanwhile, combine the rest of the ingredients for the Ranch dressing in a small bowl or jar. Pour half of the dressing over the salad and mix it all together. You might not need to use all of the dressing, so add it a little bit at a time. Serve warm or cold. If I am making the salad in advance, I like to add a bit more dressing to it and toss gently once more before serving.Serve warm, room temperature or cold. Store in refrigerator. 

Ranch Potato Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 6-8
Ingredients
  • 3 lbs red potatoes, cut into ¾ inch chunks
  • 6 hard boiled eggs, coarsely chopped
  • 2 celery stalks, minced
  • ¼ cup roasted red peppers, finely chopped
  • ¾ cup mayonnaise
  • ½ cup buttermilk
  • ¼ cup white vinegar
  • chives, parsley, dill
  • 1 garlic clove, minced
  • 2 teaspoons Dijon mustard
  • salt, ground black pepper
Instructions
  1. Cook the potatoes in salted water just until they are cooked through, but not falling apart. Drain the potatoes.
  2. In a large bowl, place the eggs, celery and roasted peppers.
  3. Gently toss with the cooked potatoes.
  4. Meanwhile, combine the rest of the ingredients for the Ranch dressing in a small bowl.
  5. Pour the dressing over the salad and mix it all together. You might not need to use all of the dressing.
  6. Serve warm or cold.

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