𝗥𝗮𝗻𝗰𝗵 𝗣𝗼𝘁𝗮𝘁𝗼 𝗦𝗮𝗹𝗮𝗱

Ranch Potato Salad is a creamy, flavorful twist on the classic potato salad, using ranch dressing for a tangy, herby kick. It’s a perfect side dish for BBQs, picnics, or any gathering, and it’s super easy to make! Here’s how you can whip up a delicious Ranch Potato Salad:

Ranch Potato Salad

Ingredients:

• 2 lbs potatoes (Yukon Gold or red potatoes work best)
• 1 cup ranch dressing (store-bought or homemade)
• 1/2 cup sour cream (optional for extra creaminess)
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard (optional for a bit of tang)
• 1 tablespoon white vinegar or apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill (or fresh if you have it)
• 1 teaspoon smoked paprika (optional for a smoky flavor)
• Salt and pepper, to taste
• 1/2 cup chopped green onions (or red onions for a bit of sweetness)
• 1/2 cup chopped celery (for crunch)
• 1/2 cup crispy bacon bits (optional but delicious)
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Cook the potatoes:

   • Wash and scrub the potatoes. Cut them into bite-sized cubes, keeping the skin on for extra texture and flavor (but you can peel them if you prefer).
   • Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 10-12 minutes, or until they are fork-tender. Be careful not to overcook them; they should hold their shape.
   • Drain the potatoes and let them cool for a few minutes. You can also place them in the fridge to speed up the cooling process.

2. Prepare the dressing:

   • In a large mixing bowl, combine the ranch dressing, sour cream (if using), mayonnaise, Dijon mustard, white vinegar, garlic powder, onion powder, dried dill, and smoked paprika.
   • Stir until the dressing is smooth and fully combined. Taste and adjust the seasoning with salt and pepper as needed.

3. Assemble the salad:

   • Once the potatoes have cooled slightly, add them to the bowl with the dressing. Gently fold the potatoes into the dressing until they are fully coated. Be careful not to mash the potatoes—gently stir to keep the chunks intact.

4. Add the mix-ins:

   • Fold in the chopped green onions, celery, and crispy bacon bits (if using). These will add texture and flavor to the salad.
   • Taste the salad again and adjust the seasoning with more salt, pepper, or vinegar if you like it a bit tangier.

5. Chill:

   • Cover the salad and refrigerate it for at least 1-2 hours before serving, so the flavors can meld together and the salad is nice and chilled.

6. Garnish and serve:

   • Just before serving, garnish the potato salad with some fresh parsley or chives for a pop of color and freshness.

Tips:

• Add-ins: You can add extra mix-ins like shredded cheese (cheddar or mozzarella), diced pickles, or hard-boiled eggs for variety.
• Make it spicy: If you like a little heat, add some chopped jalapeños or a dash of hot sauce to the dressing.
• Vegetarian/Meat-free: If you prefer a vegetarian version, just skip the bacon bits or use a vegetarian bacon substitute.
• Make it ahead: This salad tastes even better the next day as the flavors continue to develop, so feel free to make it a day ahead!

This Ranch Potato Salad is creamy, tangy, and has a great crunch from the veggies, making it a crowd-pleaser at any event. It’s a great side dish to complement grilled meats, sandwiches, or even as part of a picnic spread. Enjoy!