Ranch Potato Salad, a savory and creamy side dish mixed with tangy Greek yogurt and Ranch dressing. The perfect side salad for summer BBQs or potlucks.
Easy Ranch Potato Salad
Our recipe for Ranch Potato Salad is a bit healthier and a whole lot more flavorful than the classic potato salad because it replaces the plain mayonnaise with a creamy Ranch dressing made from Greek yogurt and a dressing mix.
Tthis red potato salad couldn’t be any easier (the hardest part is boiling the potatoes!): simply combine the potatoes, hard-boiled egg, celery, and onion, fold in the yogurt mixture until it’s all well coated, and serve your Ranch style potatoes with any of your favorite toppings.
While I love the simple contrast of creamy dressing with the potatoes and crisp veggies, you can certainly make a more complex loaded Ranch potato salad by mixing in bacon bits and cheddar cheese.
Why We Love Ranch Dressing Potato Salad
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Suitable for gluten free diets and can be made vegan-friendly with a few ingredient swaps.
- Delicious side dish that’s filled with flavor.
- Perfect side for potlucks, BBQs, picnics, and casual dinner parties.
Ranch Potato Salad Ingredients
- Baby red potatoes
- Salt
- Eggs
- Celery
- Red onion
- Plain Greek yogurt: Sour cream works as a good substitute in this recipe.
- Packet ranch dip mix
Substitutions and Additions
- Pick Your Potatoes: You can substitute other baby potatoes or use regular red potatoes in a pinch but be sure to dice them into bite-sized pieces. Also, avoid creamer potatoes that get very soft when cooked.
- Other Onion Options: You can substitute yellow or white onions for the red onions.
- Grab Your Garnishes: You can top your potato salad with green onions, shredded cheese, bacon, red onions, or load it up with any of your favorites.
- Vegan Version: To make a vegan version, use your favorite dairy free yogurt and omit the eggs.
Recommended Tools
- Large saucepan
- Strainer
- Mixing bowls
- Measuring tools
- Mixing tools
How to Make Ranch Potato Salad
- Prepare The Potatoes: Boil the chopped potatoes for 10-15 minutes or until they can be pierced with a fork but are still firm. Drain the potatoes, rinse in cold water, and drain well.
- Make the Yogurt Mixture: Whisk together the greek yogurt and ranch dip mix.
- Combine: Combine the potatoes, eggs, celery and red onion. Pour the yogurt mixture over the potato mixture and fold together to coat.
- Serve: Serve immediately with garnish (optional) or chill until ready to serve. Enjoy!
How To Make Loaded Potato Salad
Making loaded ranch potato salad from this recipe requires nothing more than adding shredded cheese and bacon to the other ingredients. So easy! If you love your potatoes loaded, my Loaded Mashed Potatoes, Instant Pot Loaded Baked Potato Soup, and Loaded Tater Tots are delicious!
Tips For Making The Best Ranch Potato Salad
- Don’t overcook the potatoes or you will end up with a mushy potato salad! You want the potatoes to be just cooked through, soft enough that they aren’t crunchy but they do still need to be firm.
- Be sure to rinse the potatoes in cold water so that they stop cooking and the skins don’t all fall off.
- Feel free to add extra veggies, eggs, dill, other herbs, or your favorite potato salad ingredient.
- You can make a homemade ranch dressing or buy a bottle of your favorite Ranch dressing if you prefer.
How to Store Ranch Potato Salad
- To Store: This Ranch Potato Salad should be covered and stored in the refrigerator for 4-5 days.
More Easy Summer Side Dish Recipes
Other Easy Summer Salads
- Watergate Salad
- Orange Creamsicle Salad
- Caprese Pasta Salad
- Sub Sandwich in a Bowl
- Salad Supreme Pasta Salad
- Broccoli Salad
- Loaded Baked Potato Salad
Ranch Potato Salad
Serves — 5
Ranch Potato Salad, a creamy, flavorful makeover of the classic, with a Ranch dressing zest.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 1.5 pound bag baby red potatoes quartered
- 1 tablespoon salt
- 4 large eggs hardboiled, peeled and chopped
- 3 celery sticks chopped
- ½ cup red onion chopped
- 1½ cups plain greek yogurt
- 1 ounce packet ranch dip mix
- Optional garnishes: green onions, shredded cheese, bacon, red onions
Instructions
- Place the chopped baby red potatoes in a large saucepan and cover with water to at least 1 inch above the potatoes.
- Stir in the salt until dissolved.
- Bring the potatoes to a boil over medium high heat, reduce the heat and cook with a low boil for 10-15 minutes or until the potatoes can be pierced with a fork but are still firm. Do not overcook.
- Drain the potatoes in a strainer, rinse several times in cold water and drain well.
- Place the potatoes in a large mixing bowl and gently mix in the chopped boiled eggs,chopped celery and red onion.
- In a separate, small mixing bowl whisk together the greek yogurt and ranch dip mix until combined.
- Pour the yogurt mixture over the potato mixture and gently fold together until everything is evenly coated.
- Serve immediately or chill until ready to serve. Serve garnished with chopped green onions, optional.
Jenn’s Notes
Storage:
- To Store: This Ranch Potato Salad should be covered and stored in the refrigerator for 4-5 days.
- Don’t overcook the potatoes or you will end up with a mushy potato salad! You want the potatoes to be just cooked through, soft enough that they aren’t crunchy but they do still need to be firm.
- Be sure to rinse the potatoes in cold water so that they stop cooking and the skins don’t all fall off.
- Feel free to add extra veggies, eggs, dill, other herbs, or your favorite potato salad ingredient.
- You can make a homemade ranch dressing or buy a bottle of your favorite Ranch dressing if you prefer.
Nutrition Info
Calories: 189kcal | Carbohydrates: 26g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 1509mg | Potassium: 782mg | Fiber: 3g | Sugar: 5g | Vitamin A: 213IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 2mg
