Ranch Potato Salad Twist (Print)

Zesty ranch dressing coats tender potatoes, crisp vegetables, and herbs in this flavorful chilled salad.

# Ingredients:

→ Vegetables & Herbs

01 - 2 pounds baby red or Yukon gold potatoes, halved or quartered
02 - 1/2 cup celery, finely chopped
03 - 1/2 cup red bell pepper, finely chopped
04 - 1/4 cup red onion, finely diced
05 - 2 tablespoons fresh dill or chives, chopped

→ Dressing

06 - 3/4 cup ranch dressing
07 - 1/4 cup sour cream
08 - 1 tablespoon Dijon mustard (optional)
09 - Salt and black pepper to taste

→ Optional Add-ins

10 - 3 slices cooked bacon, crumbled (optional)
11 - 2 hard-boiled eggs, chopped (optional)

# Instructions:

01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat to a simmer and cook for 12 to 15 minutes or until fork-tender.
02 - Drain potatoes in a colander and allow them to cool slightly.
03 - In a large mixing bowl, whisk together ranch dressing, sour cream, Dijon mustard, salt, and black pepper until smooth.
04 - Add warm potatoes to the bowl and gently toss to fully coat with dressing.
05 - Fold in celery, red bell pepper, red onion, and chopped dill or chives. Incorporate optional bacon and eggs if desired.
06 - Cover and refrigerate for at least 1 hour to allow the flavors to develop before serving.

# Pro Tips:

01 -
  • Uses everyday ingredients you probably already have in your fridge or pantry
  • Comes together quickly perfect for busy days or lastminute gatherings
  • Adaptable for glutenfree and vegetarian diets with simple swaps
  • Bursting with fresh flavors so every bite is both creamy and crisp
02 -
  • Packed with fiber and vitamins thanks to the veggies and potatoes
  • Naturally glutenfree if you doublecheck your ranch
  • Keeps beautifully for meal prep or makeahead entertaining
  • Fresh dill is always my top secret ingredient You would not believe how much it lifts the flavor Every year I make a giant bowl for our memorial day barbecue and it disappears faster than anything else on the table
03 -
  • Cut potatoes evenly for uniform cooking
  • Dress the potatoes while they are warm so they soak up flavor
  • Always chill the salad to develop the best taste
  • Sprinkle with a little extra fresh dill and a crack of pepper just before serving for color and aroma You will not regret going heavy on the herbs

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