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