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There are a couple of dishes that always disappear when brought to potlucks and barbecues. In my experience, those dishes are potato salad and broccoli salad. And while there are countless ways to make both of those salads, this ranch potato salad never fails to make people grin and ask for the recipe. If you, or anyone you know, just really love anything ranch-flavored, this one is especially for you.
Ranch Potato Salad
This isn’t the average potluck potato salad either. I like a lot of egg in my salads. This 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 here is made extra tangy with a splash of vinegar, and then a whole bunch of dried herbs and spices are added to create a classic ranch dressing.
Potato Salad with Ranch Dressing
Homemade ranch dressing is one of our most popular recipes for a solid reason. The dill, parsley, and chives provide unmistakable ranch flavor. The garlic and onion powder give the dressing depth without being overwhelming. It’s herby, garlicky, a little tangy, and seriously delicious. Just try not to dip everything on hand into it before pouring it over the salad.
Finishing the salad with a generous sprinkling of fresh green onions and Italian parsley brings a brightness that makes the whole dish feel fresh and light, even though it’s wonderfully creamy. It’s a memorable potato salad that feels familiar and also a little new.
I know there are a few people who don’t enjoy ranch dressing as much as we do (yes, I’m looking at you, Lynne, you’re kind of weird, though), so we also have plenty of non-ranch potato salad options.
Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the bacon potato salad of your dreams.
Creamy deviled egg filling creates the dressing that coats each bite of this deviled egg potato salad. Chunks of potato and hard-boiled eggs are tossed with the dressing to make the ultimate potato salad for anyone who loves deviled eggs.
Salami, mozzarella, pepperoncini, olives, red onions, and potatoes are tossed with a garlicky vinegar and oil dressing to make this tangy antipasti potato salad.
Ranch Potato Salad
Ingredients
- 2 pounds red potatoes diced very small, about ½" in size
- 8 hard-boiled eggs peeled and chopped
- ⅔ cup mayonnaise
- 1 tablespoon white vinegar adjust to taste
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 green onions sliced very thin
- 1 tablespoon fresh Italian parsley chopped small
Instructions
- Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
- Transfer the cooled potatoes to a mixing bowl and add the eggs. In a separate bowl, combine the mayonnaise, vinegar, dill, parsley, chives, garlic, onion, salt, and pepper. Whisk to combine.
- Pour the dressing over the potatoes and eggs. Stir well to coat. Add the green onion and parsley. Stir gently to mix throughout. Serve immediately or chill until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
