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Ranch Potato Salad

This potato salad is so flavorful, creamy and dressed with a homemade Ranch dressing. With the addition of roasted peppers, celery, pickles, hard boiled eggs and fresh herbs, there are so many great textures that make it more interesting. The zesty dressing makes all the flavors really pop.

Ingredients

Scale

Potato Salad

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

68 hard boiled eggs, coarsely chopped

12 celery stalks, minced

1/3 cup chopped pickles

1/2 cup chopped roasted red peppers

Ranch Dressing:

1/2 cup mayonnaise

1/3 cup buttermilk

2 Tablespoons distilled white vinegar

1/2 Tablespoon dijon mustard

1 garlic clove, grated or minced

salt, pepper, to taste

2 Tablespoons, minced green onions, chives and dill, EACH

1 Tablespoon minced parsley

Instructions

  1. Cook the potatoes in salted water just until they are cooked through, but not falling apart. Drain the potatoes and set aside until cool. (You can also cook the potatoes whole, cool them and then chop them.)
  2. In a large bowl, place the cooled potatoes, then add the chopped hard boiled eggs, celery, pickles and roasted red peppers. 
  3. In a separate bowl or jar, combine the rest of the ingredients for the Ranch dressing, mixing the mayonnaise, buttermilk, vinegar, mustard, garlic and fresh herbs. Season to taste with salt and pepper. 
  4. Pour about 2/3 of the dressing over the salad and mix it all together. Add more dressing if it needs it. You may not need all the dressing. Set aside remaining dressing in the refrigerator. You may need to add more dressing before serving. 
  5. You can serve the potato salad right away, but it is best if it’s chilled for at least at an hour or even overnight. The flavors will really meld together and become more flavorful. 
  6. Store in the refrigerator for up to 3 days. 

Notes

This recipe makes a large portion of potato salad, since it is usually made for parties and potlucks. Feel free to halve the recipe if you want a smaller portion.