🥔 Ranch Potato Salad

This version swaps out traditional mayo-mustard dressing for a zesty homemade or store-bought ranch, creating a creamy, flavorful salad that’s loaded with tender potatoes, crisp veggies, and optional extras like bacon and cheddar for serious comfort food energy. It’s easy to prep ahead and guaranteed to disappear fast at your next cookout.

🛒 What You’ll Need

2 ½ pounds baby red or Yukon gold potatoes
1 cup ranch dressing (bottled or homemade)
½ cup sour cream
4 green onions, chopped
½ cup shredded cheddar cheese (optional)
½ cup cooked, crumbled bacon (optional)
2 tablespoons chopped fresh dill (or 1 tsp dried)
Salt and pepper to taste
Optional garnish: extra bacon, cheese, and herbs

👩‍🍳 Pro Tips

Boil potatoes whole with the skin on—this keeps them tender, not waterlogged.
Let potatoes cool slightly before mixing to keep the dressing from getting soupy.
Chop the potatoes after boiling for better texture and shape.
Make it your own with extras like pickles, red onion, or hard-boiled eggs.
Chill before serving for best flavor—at least 1 hour, ideally overnight.

🧰 Tools You’ll Need

Large pot for boiling
Cutting board & knife
Colander
Mixing bowl
Wooden spoon or rubber spatula
Measuring cups & spoons

🔄 Substitutions & Variations

Lighter version: Use Greek yogurt in place of sour cream.
No bacon? Use roasted chickpeas or leave it out for a vegetarian version.
No ranch dressing? Mix ½ cup mayo, ½ cup sour cream, and 1 tbsp ranch seasoning mix.
Add crunch: Try chopped celery or red bell pepper.

⏱️ Make Ahead Tips

Make the salad up to 24 hours ahead and refrigerate.
Stir just before serving and add fresh garnish to brighten it up.
Keeps well for up to 3 days in the fridge.

👩‍🍳 Instructions

1. Boil the Potatoes

Place whole baby potatoes in a pot of salted water. Bring to a boil, reduce heat, and simmer 12–15 minutes until fork tender.

2. Drain and Cool

Drain potatoes and let cool for 10–15 minutes. Once cool enough to handle, cut into bite-sized pieces.

3. Make the Dressing

In a large bowl, mix ranch dressing, sour cream, dill, salt, and pepper until smooth.

4. Combine Salad

Add chopped potatoes, green onions, cheese, and bacon to the bowl. Gently fold until everything is evenly coated.

5. Chill and Serve

Cover and refrigerate for at least 1 hour. Garnish with extra dill, bacon, or cheese just before serving.

🧊 Leftovers & Storage

Store in an airtight container in the fridge for up to 3 days.
Stir before serving if dressing has settled.
Not freezer-friendly, but still great the next day!

💬 Final Thoughts

Ranch potato salad is that perfect mix of creamy, tangy, and savory that everyone loves. Whether you’re serving it at a backyard BBQ or packing it up for a weekday lunch, it’s always a hit. Let me know how yours turned out or what creative twist you added—I’d love to hear how you made it your own!