Don't Miss This Ranch Potato Salad.

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Diced red potatoes and hard-boiled eggs are tossed in a creamy, herb-flecked dressing that tastes exactly like my favorite salad dressing in this Ranch Potato Salad. Bring this to the next backyard cookout and watch the bowl come back empty.

A serving dish full of potato salad sits on a wooden table top beside a grey and white checkered tea towel.

I know it’s not a competition. But, doesn’t it just feel good to watch people keep going back for more of what you brought to the potluck? This ranch potato salad recipe is an easy win for that, because all I have to do is boil potatoes and eggs, chop them up, and whisk together the dressing.

The results speak for themselves. Loudly. This one is on par with my bacon pasta salad and my broccoli cranberry salad when it comes to getting asked for the recipe. What can I say? I really do love sharing recipes.

Ranch Potato Salad

This isn’t your average potluck potato salad. I like a lot of egg in my salads. The recipe can be multiplied for a crowd, but you’re still going to add four eggs for every pound of potatoes used (trust me, it’s worth it).

The creamy mayonnaise base is made tangy with a splash of vinegar, and then a whole bunch of dried herbs and spices are added to create a classic ranch dressing. My homemade ranch dressing is one of my most popular recipes for good reason. It delivers what it promises. Better than bottled.

I may be just a little bit biased, here. I’ll admit it. But, it really is good. And, putting those same flavors into this ranch dressing potato salad? Yeah. This is going to be potato salad of the year at our house.

Close up photo of this ranch dressing potato salad in a black bowl.

Ingredients and Substitutions

Potatoes – I use red potatoes because they hold their shape after boiling and don’t crumble or go to mush in the dressing. Yukon Gold works, too.

Eggs – You’re going to need eggs. And, plenty of them! This isn’t a garnish. It’s a key player in the show you’re about to put on.

The Dressing Base – Full-fat, real mayonnaise and a splash of white vinegar. I use these two for a rich dressing that also has a little tang. I don’t swap in the lower-fat versions of mayonnaise, but you do you.

Herbs and Spices – Dill, parsley, and chives are the backbone of my ranch recipe. And, I include garlic powder and onion powder to give it some savory notes.

The Finish – I stir in some fresh green onions and Italian parsley right before serving. These add a fresh pop that keeps the creamy salad from feeling heavy.

potatoes and hard boiled eggs in mixing bowl

Notes on Equipment

Big pot or Dutch oven – This has been an absolute work horse in my kitchen for years. It’s endlessly versatile for work on the stovetop (just like boiling potatoes for this recipe) and it doesn’t flinch at the oven. So worth it.
Colander
Mixing bowls
Sharp knife
Cutting board – This is the one you’ll see in my videos. It’s generously sized, beautifully made, and has held up wonderfully, no matter how many potatoes and eggs I’m chopping.
Whisk
Silicone spatula

How to Make Ranch Potato Salad

Prepping the Potatoes: Clean the potatoes under cold water, and then chop into roughly uniform, half-inch chunks.

Boiling: Place the diced potatoes in a large pot and cover them with water by an inch or two. Bring it to a boil over high heat, then let it bubble until the potatoes are fork-tender, about ten minutes once it hits a rolling boil.

Cooling the Potatoes: Drain the potatoes in a colander and let them sit and steam off for about fifteen minutes to cool. If you’re in a hurry, drain and then spread them out to cool faster.

creamy ranch dressing poured over potatoes and eggs for potato salad

Boiling the Eggs: If you’ve never made boiled eggs before, you’re in luck. Just boil several inches of water in the same pot, then add the eggs once it’s a rolling boil. I let them cook for 10 minutes, then drain and plop them into an ice bath.

Peeling the Eggs: You’ll want to peel and roughly chop the hard-boiled eggs while the potatoes cool. Aim for pieces about the same size as your potatoes. We want the egg to announce itself, not disappear into the dressing.

Whisking the Dressing: In a separate bowl, I whisk together the mayonnaise, vinegar, dill, parsley, chives, garlic powder, onion powder, salt, and pepper.

Combining: You’ll want to transfer the cooled potatoes to a large mixing bowl and add the chopped eggs. Then, I just pour the dressing over the top and stir to coat everything.

Finishing: Add the sliced green onion and chopped Italian parsley and stir gently to mix throughout. Serve immediately or chill until ready to serve.

loads of chopped herbs to stir into potato salad

Expert Tip

As with all salad dressings, some time in the fridge will help meld and marry the flavors together. If you can give the ranch an hour in the fridge, the result will be even better. You can either do this before assembling the salad, or chill the completed ranch potato salad. Either will work.

Don’t Skip the Vinegar – A creamy ranch dressing without the splash of vinegar tastes flat and one-note. The acid is what wakes everything up and makes the herbs read sharp instead of muddy.

Salt Twice – Salt and taste when you whisk the dressing, then taste again at the end after the green onion and parsley go in. You may want a little more salt once the whole thing has been assembled.

Mind the Ratio – Four eggs per pound of potatoes is my rule. If you scale up for a crowd, the eggs have to scale with it. Using fewer eggs will save you a little time, but it will give you a different (lesser) salad.

Use a Big Bowl – Two pounds of potatoes plus eight eggs isn’t an enormous amount of food, but why worry about spills? Grab the biggest mixing bowl you have, and you can stir things up without any mess at all.

Serving Suggestions

It doesn’t get much easier than this potato salad and a simple apple bacon and cheddar ham sandwich, when it comes to serving up a hearty lunch.

And, I love pairing this side dish with some of my crock pot favorites, like these crock-pot BBQ brisket sandwiches or my Dr Pepper pulled pork. Both make it super easy to feed a crowd.

Make Ahead & Storage

Make Ahead: This recipe can be made up to a day in advance. Just hold off on stirring in the fresh green onion and Italian parsley until you’re ready to serve. That way everything stays vivid and fresh.

How to Store: Leftovers will keep well in the fridge for several days. Just store the salad in an airtight container, and give it a stir before serving.

potatoes dressed with creamy ranch dressing and tossed with the other ingredients are heaped in a wavy glass bowl.

More Summer Side Dish Recipes

Can I make this without eggs?

Yes, but I’ll be honest, I prefer it with the eggs. The eggs add some textural balance and additional flavor too. However, it is still a tasty potato salad without them. If you need to skip the eggs for allergy reasons, make sure you also swap for a vegan mayo.

What kind of potato should I use for potato salad?

Red potatoes are my pick. They hold their shape after boiling, and the red color is bright and beautiful. Yukon Gold is another good choice, but the texture will be softer.

Can I use sour cream or greek yogurt instead of some of the mayo?

This depends. I find that you can swap half the mayo for sour cream, and it will lean the dressing more toward a buttermilk ranch flavor with extra tang. I typically avoid swapping for Greek yogurt as I find it overpowers everything. If you decide to try either swap, be sure to do it in increments and adjust to taste.

What? No BACON?

Oh, my friend, you know me so well. But, this salad doesn’t require bacon to be delicious. However you can add whatever ingredients you like. I’m not judging!

When are the potatoes finished boiling?

The goal is “fork tender”. That means you should be able to pierce and slide a fork into the potatoes without resistance. But, do not let them go past this point or they will slip past tender and can get mealy. The half-inch dice cooks fast, so keep a close eye on them starting at 8 minutes.