Description
This Ranch Potato Salad is a creamy, tangy twist on a classic summer side dish, featuring tender baby red potatoes, hardboiled eggs, and crunchy celery, all enveloped in a flavorful Greek yogurt ranch dressing. Perfect for picnics, barbecues, or a refreshing weeknight meal.
Ingredients
Scale
Potatoes and Vegetables
- 1½ pounds baby red potatoes, quartered (1 bag)
- 1 tablespoon kosher salt
- 4 large hardboiled eggs, peeled and chopped
- 3 ribs celery, chopped
- ½ cup chopped red onion
Dressing
- 1½ cups plain Greek yogurt
- 1 ounce ranch seasoning (store-bought or homemade, 1 packet)
Optional Garnishes
- Chopped green onions
- Shredded cheese
- Bacon bits
- Additional red onions
Instructions
- Prepare Potatoes: Place the chopped baby red potatoes in a large saucepan and cover with water so it is at least 1 inch above the potatoes to ensure even cooking.
- Add Salt: Stir in the kosher salt until fully dissolved to season the potatoes while boiling.
- Cook Potatoes: Bring the potatoes to a boil over medium-high heat. Once boiling, reduce the heat to maintain a low boil and cook for 10-15 minutes, until potatoes are fork-tender but still firm to avoid them becoming mushy.
- Drain and Cool: Drain the potatoes in a strainer and rinse them several times under cold water to stop the cooking process. Drain well to remove excess water.
- Mix Vegetables: Transfer the cooled potatoes to a large mixing bowl and gently fold in the chopped hardboiled eggs, celery, and red onion, combining all ingredients without mashing.
- Make Dressing: In a small mixing bowl, whisk together the plain Greek yogurt and ranch seasoning packet until smooth and fully incorporated.
- Combine Salad: Pour the yogurt ranch dressing over the potato mixture and gently fold everything together until the potatoes and vegetables are evenly coated with the dressing.
- Serve: Serve the potato salad immediately or cover and chill until ready to serve. Garnish with optional green onions, shredded cheese, bacon, or extra red onions as desired for added flavor and texture.
Notes
- Do not overcook the potatoes to avoid a mushy salad; they should be tender yet firm.
- Using Greek yogurt instead of traditional mayonnaise adds protein and reduces fat.
- Ranch seasoning packets can be substituted with homemade ranch seasoning for a fresher taste.
- This salad can be made a few hours ahead and chilled to blend flavors.
- Optional garnishes add extra texture and can be customized to preference.
