Ranch Potato Salad Recipe

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 286kcal

This super quick side dish is loaded with potatoes, eggs, and a creamy ranch dressing for a flavorful summer recipe.

Place the chopped baby red potatoes in a large saucepan and cover with water to at least 1 inch above the potatoes.
1½ pounds baby red potatoes
Stir in the salt until dissolved.
1 tablespoon kosher salt
Bring the potatoes to a boil over medium high heat, reduce the heat and cook with a low boil for 10-15 minutes or until the potatoes can be pierced with a fork but are still firm. Do not overcook.
Drain the potatoes in a strainer, rinse several times in cold water and drain well.
Place the potatoes in a large mixing bowl and gently mix in the chopped boiled eggs, chopped celery, and red onion.
4 large hardboiled eggs, 3 ribs celery, ½ cup chopped red onion
In a separate, small mixing bowl whisk together the greek yogurt and ranch dip mix until combined.
1½ cups plain Greek yogurt, 1 ounce ranch seasoning
Pour the yogurt mixture over the potato mixture and gently fold together until everything is evenly coated.
Serve immediately or chill until ready to serve. Serve garnished with chopped green onions, optional.
Optional Garnishes

You can substitute other baby potatoes or use regular red potatoes in a pinch but be sure to dice them into bite-sized pieces. Also, avoid creamer potatoes that get very soft when cooked.
You can hard-boil eggs by cooking them for about 8-10 minutes in boiling water.
You can substitute yellow or white onions in place of red.
You can use sour cream in place of Greek yogurt.
Don’t overcook the potatoes! You want the potatoes to be just cooked through, soft enough that they aren’t crunchy but they do still need to be firm.
Be sure to rinse the potatoes in cold water so that they stop cooking and the skins don’t all fall off.
You can also change up this recipe by adding extra veggies, eggs, dill, other herbs, or your favorite potato salad ingredient.
Nutritional information does not include optional garnishes.

Storage: Store ranch potato salad in an airtight container in the refrigerator for up to 5 days.