Real Stuff Ranch Potato Salad
Elevate your summer gatherings with this irresistible Real Stuff Ranch Potato Salad! Packed with tender russet potatoes, creamy mayonnaise, tangy buttermilk ranch dressing, and a hint of dill pickle juice, this recipe delivers a mouthwatering blend of flavors in every bite. Chopped hard-boiled eggs, crispy crumbled bacon, fresh dill, and the crunch of celery and scallions add layers of texture and zest that’ll keep you coming back for more. Whether you’re hosting a backyard barbecue, a picnic, or simply craving a comforting side dish, this ranch potato salad is the perfect crowd-pleaser. Plus, with its smoky paprika finish and homemade feel, it’s destined to become a family favorite. Ready in just under an hour (with a quick chill in the fridge), this make-ahead side dish will be the star of your table!
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Recipe Information
Ingredients
- 3 lbs russet potatoes
- 2 tsp salt
- 4 large eggs
- 1 cup mayonnaise
- 1 cup buttermilk ranch dressing (preferably homemade or high-quality bottled)
- 2 tbsp dill pickle juice
- 1 tbsp dijon mustard
- 2 tbsp fresh dill, chopped
- 3 stalks scallions, thinly sliced
- 2 stalks celery, finely diced
- 1 tsp smoked paprika
- 1 tsp black pepper
- 6 slices bacon, cooked and crumbled
Instructions
Peel the russet potatoes and cut them into evenly sized 1-inch cubes.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes or until they are fork-tender but not falling apart.
While the potatoes are cooking, place the eggs in a small saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer the eggs for 10 minutes. Once done, transfer the eggs to a bowl of ice water to cool.
Drain the cooked potatoes and spread them on a large baking sheet to cool completely.
Peel the cooled hard-boiled eggs and chop them into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, ranch dressing, pickle juice, Dijon mustard, chopped fresh dill, smoked paprika, black pepper, and the remaining 1 teaspoon of salt. Mix until smooth and well combined.
Gently fold the cooled potatoes, chopped eggs, thinly sliced scallions, diced celery, and crumbled bacon into the dressing mixture, ensuring everything is evenly coated.
Cover the potato salad and refrigerate for at least 2 hours to allow the flavors to meld together.
Before serving, sprinkle the potato salad with additional fresh dill or smoked paprika for garnish, if desired.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.1 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1024 mg | 22% | |
*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.
