Description
Creamy and flavorful Ranch Potato Salad with Yukon Gold potatoes, homemade ranch dressing, hard-boiled eggs, and optional bacon. A perfect side dish for any occasion!
Ingredients
Scale
- 5 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons ranch dressing mix (dry, from a packet)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup red onion, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 4 hard-boiled eggs, peeled and chopped
- 1/2 cup cooked bacon, crumbled (optional, but highly recommended!)
- Salt to taste
Instructions
- Place the cubed potatoes in a large pot and cover with cold water (water level a couple of inches above potatoes). Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 10-15 minutes, or until fork-tender (but not mushy). Drain immediately in a colander. Spread potatoes on a baking sheet to cool slightly (15-20 minutes), allowing excess moisture to evaporate.
- In a large bowl, combine mayonnaise, sour cream, and buttermilk. Add ranch dressing mix, Dijon mustard, garlic powder, onion powder, and black pepper. Whisk until smooth and well combined. Taste and adjust seasonings as needed. Refrigerate dressing for at least 30 minutes (optional, to allow flavors to meld).
- Gently transfer the slightly cooled potatoes to the bowl with the ranch dressing. Gently fold the potatoes into the dressing until evenly coated (be careful not to overmix). Add the diced red onion, celery, chopped parsley, and chopped dill to the bowl. Gently fold in the hard-boiled eggs and crumbled bacon (if using). Give the potato salad one final gentle toss to ensure everything is evenly distributed.
- Cover the bowl tightly with plastic wrap or transfer the potato salad to an airtight container. Refrigerate for at least 2 hours before serving (longer is better). Before serving, give the potato salad a quick stir. If it seems a little dry, add a tablespoon or two of buttermilk or mayonnaise to loosen it up. Taste and adjust seasonings as needed. Serve cold. Garnish with a sprinkle of fresh parsley or dill, if desired.
Notes
- Don’t overcook the potatoes: Overcooked potatoes will become mushy.
- Cool the potatoes slightly: Prevents them from absorbing too much moisture.
- Don’t overmix: Overmixing can cause the potatoes to break down.
- Chill for at least 2 hours: Allows flavors to meld.
- Adjust seasonings to your liking.
- Add-ins: Feel free to customize with chopped pickles, shredded cheddar cheese, or hot sauce.
- Make it ahead: Can be made up to 2 days in advance.
- Use high-quality ingredients: Improves the flavor.
- Variations: Spicy, Loaded, Dill Pickle, Avocado, Vegetarian (omit bacon).
- Serving Suggestions: Barbecues, picnics, potlucks, with burgers, hot dogs, chicken, sandwiches, or as a light lunch.
- Storage Instructions: Store in an airtight container in the refrigerator for up to 3-4 days. Do not freeze.
- Prep Time: 25 minutes
- Cook Time: 15 minutes