There’s something undeniably comforting about a creamy potato salad, especially one that’s infused with the fresh, herby flavor of ranch dressing. This Ranch Potato Salad Recipe takes a classic dish and gives it a flavorful twist by combining tender baby Yukon gold potatoes with a homemade ranch-inspired dressing. It’s the perfect side dish for summer cookouts, backyard barbecues, or even a cozy dinner at home.

If you’ve ever found yourself at a potluck or picnic, chances are you’ve encountered a potato salad. But this one? It’s different—in the best way possible. The creamy dressing, made with mayonnaise, sour cream, and tangy buttermilk, is brightened up with fresh parsley, dill, chives, and a hint of garlic powder. The result is a salad that’s rich, refreshing, and bursting with flavor.

What makes this recipe even better is how easy it is to whip up. With just a few simple steps, you can create a dish that will have everyone asking for seconds (and the recipe). Whether you’re a seasoned home cook or a beginner in the kitchen, this Ranch Potato Salad is approachable, delicious, and destined to be a hit at any gathering.

Why You’ll Love This Ranch Potato Salad

If you’re not already convinced, let me share a few reasons why this potato salad deserves a spot on your table:

Creamy and Flavorful: The dressing is loaded with fresh herbs, tangy buttermilk, and just the right amount of garlic powder to keep things interesting.
Perfect for Any Occasion: Whether it’s a barbecue, a family dinner, or a potluck, this salad fits the bill.
Quick and Easy: With just 30 minutes from start to finish, you’ll have a crowd-pleasing side dish ready in no time.
Customizable: Want to mix things up? This recipe is incredibly flexible—you can add bacon, shredded cheese, or even swap the potatoes for sweet potatoes.
Make-Ahead Friendly: This salad actually tastes better as it sits, making it perfect for prepping in advance.

Now let’s dive into the details so you can recreate this delicious dish at home.

Ingredients for Ranch Potato Salad

The ingredient list for this recipe is refreshingly simple, yet each component plays a key role in creating the perfect balance of flavors and textures. Here’s what you’ll need:

2 pounds baby Yukon gold potatoes: These potatoes are naturally creamy and buttery, making them ideal for potato salad. Their thin skins mean no peeling is required!
Kosher salt and freshly ground black pepper: For seasoning the potatoes and the dressing. Don’t skimp on the salt—it helps bring out the flavor in every bite.
1 tablespoon white vinegar: Adds a tangy kick to the dressing and balances out the richness.
2 tablespoons each of minced parsley, dill, and chives: These fresh herbs are what give the salad its signature ranch flavor.
1 tablespoon minced cilantro: Optional, but adds a bright, citrusy note.
Dressing Ingredients:
- Mayonnaise: The base of the dressing, providing creaminess.
- Sour Cream: Adds tanginess to balance the mayo.
- Buttermilk: Creates a thinner, pourable consistency and adds even more tang.
- Garlic Powder: For a subtle garlic flavor without overpowering the herbs.

Optional Add-Ins: If you’re feeling creative, you can throw in some crispy bacon, shredded cheddar cheese, or even diced red onion for extra flavor.

Step-by-Step Instructions

Making this Ranch Potato Salad is as simple as boiling, mixing, and chilling. Follow these easy steps to create a side dish everyone will love.

Step 1: Cook the Potatoes

Start by placing the baby Yukon gold potatoes in a large pot. Cover them with water and season generously with kosher salt—this is your first chance to infuse the potatoes with flavor. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 10–12 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly before handling.

Tip: To test for doneness, insert a fork or skewer into a potato. It should slide in easily but not fall apart.

Step 2: Prepare the Dressing

While the potatoes are cooling, it’s time to whip up the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, buttermilk, white vinegar, garlic powder, parsley, dill, chives, and cilantro. Whisk until smooth, and season with salt and freshly ground black pepper to taste.

Pro Tip: Taste the dressing as you go—you can always add more salt, pepper, or herbs to suit your preferences.

Step 3: Combine the Salad

Once the potatoes are cool enough to handle, cut them into halves (or quarters if they’re on the larger side). Add the potatoes to the bowl with the dressing, and gently toss to coat them evenly. Be careful not to overmix, as you want to keep the potatoes intact.

Tip: If you prefer a creamier potato salad, use the back of a spoon to lightly mash some of the potatoes as you stir.

Step 4: Chill and Serve

Transfer the potato salad to the refrigerator and let it chill for at least 1 hour. This allows the flavors to meld together and makes the salad even more delicious. Serve it cold, garnished with a sprinkle of extra herbs for a fresh, vibrant touch.

Serving Suggestions

This Ranch Potato Salad pairs beautifully with a variety of dishes, making it an incredibly versatile side. Here are some ideas to inspire your menu:

With Grilled Meats: Serve alongside burgers, hot dogs, grilled chicken, or steak for a classic barbecue spread.
As Part of a Picnic: Pack it up with sandwiches, fresh fruit, and lemonade for an easy and delicious outdoor meal.
With Seafood: It’s a great companion to baked salmon, grilled shrimp, or fish tacos.
Vegetarian Feast: Pair it with veggie skewers, corn on the cob, or a hearty grain salad.

No matter what you serve it with, this potato salad is sure to be the star of the table.

Tips for Perfect Ranch Potato Salad

Use the Right Potatoes: Baby Yukon gold potatoes are ideal for this recipe, but red potatoes or fingerlings are great alternatives. Avoid starchy varieties like russets, which can fall apart.
Season the Water: Salting the cooking water is essential for flavorful potatoes. Think of it as seasoning from the inside out.
Don’t Overcook: Keep an eye on the potatoes as they boil—you want them tender but not mushy.
Let the Potatoes Cool: Mixing hot potatoes with the dressing can cause it to break down. Let them cool slightly for better texture.
Make It Ahead: This salad tastes even better after a few hours in the fridge, so feel free to make it the day before.

Variations

One of the best things about this recipe is its versatility. Here are a few ways to customize your potato salad:

Bacon Ranch Potato Salad: Add crispy bacon bits for extra flavor and crunch.
Cheddar Ranch Potato Salad: Mix in shredded cheddar cheese for a cheesy twist.
Spicy Ranch Potato Salad: Add a pinch of cayenne pepper or a splash of hot sauce for some heat.
Herb-Lovers’ Salad: Double the fresh herbs for an ultra-herby version.

Nutritional Information (Per Serving)

Calories: 208
Fat: 13g
Carbohydrates: 21g
Protein: 3g
Sugar: 1g

FAQ

Can I use a store-bought ranch dressing instead of making my own?
Yes, you can substitute store-bought ranch dressing for the homemade version. However, the fresh herbs in the homemade dressing add an unbeatable flavor.

How long does this potato salad last in the fridge?
Stored in an airtight container, this salad will keep for up to 3 days.

Can I make this salad vegan?
Absolutely! Use vegan mayonnaise, sour cream, and buttermilk substitutes to create a plant-based version.

This Ranch Potato Salad is everything you want in a side dish—creamy, flavorful, and easy to make. It’s the kind of recipe that fits seamlessly into any occasion, from casual weeknight dinners to celebratory gatherings. Give it a try, and watch how quickly it disappears!

Ranch Potato Salad

Author: Marina Savoy
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and flavorful Ranch Potato Salad featuring tender Yukon gold potatoes, fresh herbs, and a tangy homemade ranch dressing. Perfect for any occasion!

Ingredients

Scale

2 pounds baby Yukon gold potatoes (scrubbed)
1 tablespoon white vinegar
2 tablespoons each of minced parsley, dill, and chives
1 tablespoon minced cilantro
Dressing Ingredients:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon white vinegar
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper

Instructions

In a large pot, cover potatoes with water, season generously with salt, and bring to a boil. Cook for 10–12 minutes or until tender. Drain and let cool.
In a large bowl, whisk together mayonnaise, sour cream, buttermilk, white vinegar, parsley, dill, chives, cilantro, garlic powder, salt, and pepper to make the dressing.
Once potatoes are cool, cut them into halves (or quarters if large). Add them to the dressing and gently stir to combine. Adjust seasoning as needed.
Refrigerate the salad for at least 1 hour before serving. Garnish with additional herbs if desired.

Notes

For added flavor, mix in crumbled bacon or shredded cheddar cheese.
This salad tastes even better the next day as the flavors meld.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling and Mixing
Cuisine: American