Ranch Potato Salad
This make-ahead friendly creamy Ranch Potato Salad is PACKED with tender chunks of potato, eggs, and fresh herbs. Bring on summer, already!
Servings: 8
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
Calories: 288kcal | Carbohydrates: 20g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 194mg | Sodium: 493mg | Potassium: 619mg | Fiber: 2g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 2mg