Ranch Potato Salad Recipe
This super quick side dish is loaded with potatoes, eggs, and a creamy ranch dressing for a flavorful summer recipe.
Servings: 4 people
Ingredients
- 1½ pounds baby red potatoes quartered (1 bag)
- 1 tablespoon kosher salt
- 4 large hardboiled eggs peeled and chopped
- 3 ribs celery chopped
- ½ cup chopped red onion
- 1½ cups plain Greek yogurt
- 1 ounce ranch seasoning store-bought or homemade (1 packet)
- Optional Garnishes green onions, shredded cheese, bacon, red onions
Instructions
- 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
Video
Notes
- 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.
Nutrition
Calories: 286kcal | Carbohydrates: 40g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 190mg | Sodium: 2400mg | Potassium: 992mg | Fiber: 5g | Sugar: 6g | Vitamin A: 402IU | Vitamin C: 36mg | Calcium: 146mg | Iron: 2mg