Pin this A creamy, tangy twist on the classic picnic favorite, featuring tender potatoes tossed in a zesty ranch dressing with crisp vegetables and herbs. Preparation Time: 20 minutes Cooking Time: 15 minutes Total Time: 35 minutes (plus optional chilling) Category: Salad / Side Dish Difficulty: Easy Cuisine: American Yield: 6 servings Diet: Gluten-Free, Vegetarian
I first brought this ranch potato salad to a family barbecue, and it quickly disappeared. Everyone appreciated the creamy dressing with the bursts of fresh herbs.
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Ingredients
- Baby potatoes: 2 lb (900 g) baby red or Yukon gold potatoes, halved or quartered
- Celery: ½ cup, finely chopped
- Red bell pepper: ½ cup, finely chopped
- Red onion: ¼ cup, finely diced
- Fresh herbs: 2 tablespoons dill or chives, chopped
- Ranch dressing: ¾ cup, homemade or store-bought
- Sour cream: ¼ cup
- Dijon mustard: 1 tablespoon (optional for tang)
- Salt and black pepper: to taste
- Cooked bacon: 3 slices, crumbled (optional)
- Hard-boiled eggs: 2, chopped (optional)
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Instructions
- Cook Potatoes:
- Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer for 12–15 minutes until fork-tender. Drain and let cool slightly.
- Prepare Dressing:
- In a large bowl, whisk together ranch dressing, sour cream, Dijon mustard, salt, and pepper.
- Combine Ingredients:
- Add warm potatoes to the bowl and gently toss to coat. Stir in celery, bell pepper, onion, and herbs. Add optional bacon or eggs if desired.
- Chill and Serve:
- Refrigerate for at least 1 hour before serving to allow flavors to develop.
Pin this Sharing this salad at our last picnic was a hit with everyone in the family, especially with the kids who loved the creamy dressing.
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Required Tools
Large pot, colander, mixing bowl, knife and cutting board
Allergen Information
This salad contains dairy and is gluten-free if using certified GF ranch dressing.
Nutritional Information
Per serving: Calories: 260 Total Fat: 14 g Carbohydrates: 28 g Protein: 5 g
Pin this 
This potato salad is best made a few hours in advance to let the flavors blend. Serve chilled and enjoy at your next gathering.
Frequently Asked Recipe Questions
- → What kind of potatoes work best?
Baby red or Yukon gold potatoes offer the best texture and flavor. They hold shape well after boiling and absorb dressing nicely.
- → Can I make this dish ahead of time?
Yes, chilling for an hour or overnight helps flavors develop, making it perfect for advance preparation.
- → How do I lighten the dressing?
Substitute Greek yogurt for sour cream to reduce calories and add protein without compromising creaminess.
- → Are there gluten-free options?
Using certified gluten-free ranch dressing ensures the salad stays gluten-free for sensitive diets.
- → What add-ins can enhance flavor?
Try crumbled bacon for smokiness, chopped hard-boiled eggs for richness, or pickles for a tangy twist.
- → What herbs can I use besides dill?
Fresh chives or parsley pair well, adding brightness and a delicate onion-like flavor.
