Homestyle Ranch Potato Salad
Creamy potato salad made with sour cream and ranch seasoning. Easy, make-ahead side with optional buttermilk or toasted nuts.
If you make ranch dressing a little thicker, it makes for a delicious potato salad dressing.
Submitted by: kate stearns from milwaukee, Wi
- Thicken ranch by mixing the seasoning into sour cream for a rich potato salad dressing.
- Cook potatoes until just fork tender, then chill quickly to keep them firm.
- Make ahead for best flavor; add crunchy toppings like nuts or fresh parsley right before serving.
Spices
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Preparation Instructions:
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More About This Recipe
Frequently Asked Questions
Can I use potatoes other than red potatoes?
Yes. Red potatoes and Yukon Gold hold their shape best. Avoid high-starch russets if you want firm, chunky pieces because they can fall apart and become mealy.
How do I stop the potatoes from getting mushy?
Simmer until just fork tender, not falling apart. Drain and cool the potatoes quickly in cold water or an ice bath. Cut pieces to uniform size so they cook evenly.
Can I use store-bought ranch dressing instead of mixing sour cream and seasoning?
Yes. If the store-bought dressing is thin, stir in a few tablespoons of sour cream, Greek yogurt, or mayo to thicken. Taste and adjust seasoning before combining with potatoes.
How long will this potato salad keep?
Store in an airtight container in the fridge for 3 to 4 days. Chill within two hours of cooking. Discard if it develops an off smell or slimy texture.
Can I make the salad ahead of time?
Absolutely. Making it a few hours or a day ahead helps flavors meld. If you want extra crunch, add nuts, fresh parsley, or diced bell pepper just before serving.
How do I make the dressing more authentic ranch?
Stir in about 1/4 cup buttermilk to the sour cream and ranch seasoning for a tangier, looser ranch flavor. Add it gradually so the dressing stays the thickness you like.
Can I make a dairy-free or vegan version?
Yes. Use a vegan sour cream or vegan mayo and a dairy-free milk for the buttermilk option. Make sure any ranch seasoning you use is free of dairy or choose a vegan ranch mix.
Can I use potatoes other than red potatoes?
Yes. Red potatoes and Yukon Gold hold their shape best. Avoid high-starch russets if you want firm, chunky pieces because they can fall apart and become mealy.
How do I stop the potatoes from getting mushy?
Simmer until just fork tender, not falling apart. Drain and cool the potatoes quickly in cold water or an ice bath. Cut pieces to uniform size so they cook evenly.
Can I use store-bought ranch dressing instead of mixing sour cream and seasoning?
Yes. If the store-bought dressing is thin, stir in a few tablespoons of sour cream, Greek yogurt, or mayo to thicken. Taste and adjust seasoning before combining with potatoes.
How long will this potato salad keep?
Store in an airtight container in the fridge for 3 to 4 days. Chill within two hours of cooking. Discard if it develops an off smell or slimy texture.
Can I make the salad ahead of time?
Absolutely. Making it a few hours or a day ahead helps flavors meld. If you want extra crunch, add nuts, fresh parsley, or diced bell pepper just before serving.
How do I make the dressing more authentic ranch?
Stir in about 1/4 cup buttermilk to the sour cream and ranch seasoning for a tangier, looser ranch flavor. Add it gradually so the dressing stays the thickness you like.
Can I make a dairy-free or vegan version?
Yes. Use a vegan sour cream or vegan mayo and a dairy-free milk for the buttermilk option. Make sure any ranch seasoning you use is free of dairy or choose a vegan ranch mix.
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