Ranch Potato Salad
Creamy, flavorful, and loaded with indulgent goodies, this Ranch Potato Salad is the ultimate crowd-pleaser for any gathering. Tender baby potatoes are tossed in a tangy dressing made with mayonnaise, sour cream, buttermilk, and ranch seasoning, then elevated with the freshness of chopped dill and chives. Savory bites of crumbled bacon, sharp cheddar cheese, and a hint of red onion bring texture and bold flavors to every forkful. Perfectly chilled and bursting with vibrant ranch-inspired herbs, this easy-to-make salad is a must-try side dish for BBQs, picnics, or weeknight dinners. Ready in under an hour, it’s the perfect combination of comfort food and gourmet flair.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 teaspoon salt
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons buttermilk
- 2 tablespoons ranch seasoning mix
- 2 tablespoons dill (fresh, chopped)
- 2 tablespoons chives (fresh, chopped)
- 0.25 teaspoon black pepper
- 0.5 cup bacon (cooked and crumbled)
- 0.5 cup shredded cheddar cheese
- 0.25 cup red onion (diced)
Instructions
Rinse and scrub the baby potatoes thoroughly. Cut them into bite-sized pieces, leaving the skins on for texture and flavor.
Place the potato pieces in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat and cook the potatoes for approximately 15-20 minutes, or until they are fork-tender. Be careful not to overcook, as they should hold their shape.
Drain the potatoes and spread them out on a baking sheet to cool to room temperature. You can also place them in the refrigerator to speed up the cooling process.
Meanwhile, in a large mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, and ranch seasoning mix until smooth.
Add the fresh dill, chives, and black pepper to the dressing mixture. Stir well to combine.
Once the potatoes are completely cooled, gently fold them into the ranch dressing mixture until they are evenly coated.
Add the crumbled bacon, shredded cheddar cheese, and diced red onion to the potato salad. Gently stir to distribute the ingredients throughout.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together.
Serve the ranch potato salad chilled, garnished with additional fresh dill and chives if desired.
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 6978 mg | 303% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 12.0 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 582 mg | 45% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4359 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
