Creamy Ranch Potato Salad

Description:

Creamy Ranch Potato Salad is a classic side dish that combines tender potatoes, crisp vegetables, and a flavorful, tangy ranch dressing. This potato salad is rich, creamy, and perfect for summer barbecues, picnics, or holiday gatherings. The creamy texture of the dressing complements the potatoes, while the crunch of celery and onions adds a delightful contrast. The ranch seasoning brings a savory kick, making this potato salad a crowd favorite!

Origin:

Potato salad has been a beloved dish in many cultures, particularly in the United States, where it is a staple at casual gatherings and festive meals. The addition of ranch dressing gives it a creamy and herby twist, making it a modern variation of the classic potato salad.

Ingredients (Serves 8-10):

For the Salad:

• Yukon gold or red potatoes: 2 lbs (900 g), peeled and cut into 1-inch cubes
• Celery: 2 stalks, finely chopped
• Red onion: ½ small, finely chopped
• Hard-boiled eggs: 4 large, peeled and chopped
• Pickles: ¼ cup (40 g), finely chopped (optional)
• Fresh parsley: 2 tbsp, chopped (optional)

For the Dressing:

• Mayonnaise: 1 cup (240 g)
• Ranch dressing mix: 1 packet (about 1 oz or 28 g)
• Sour cream: ½ cup (120 g)
• Dijon mustard: 1 tbsp
• Apple cider vinegar: 1 tbsp
• Garlic powder: ½ tsp
• Salt and pepper: To taste

Optional Ingredients:

• Bacon: 4 slices, cooked and crumbled (for added crunch and flavor)
• Chives: 1 tbsp, chopped (for garnish)
• Shredded cheese: ½ cup (60 g), optional, for extra richness

Instructions:

Step 1: Cook the Potatoes

1. Boil the Potatoes: In a large pot, add the cubed potatoes and cover them with water. Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork-tender.
2. Drain and Cool: Drain the potatoes and set them aside to cool completely. This step helps prevent the salad from being too watery.

Step 2: Prepare the Dressing

1. Mix the Dressing: In a large bowl, combine the mayonnaise, ranch seasoning mix, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Stir until smooth and well-combined.
2. Adjust Seasoning: Taste the dressing and adjust salt, pepper, or vinegar according to your preference.

Step 3: Assemble the Salad

1. Combine Ingredients: Add the cooled potatoes, chopped celery, onion, hard-boiled eggs, pickles (if using), and parsley (if using) into the bowl with the dressing. Gently fold until everything is evenly coated.
2. Chill: Cover the salad and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld together.

Step 4: Optional Toppings

1. Add Bacon and Chives: If desired, sprinkle crumbled bacon and chopped chives over the salad before serving for extra flavor and garnish.

Tips for Success:

• Chill Before Serving: For the best flavor, let the potato salad sit in the fridge for at least 1-2 hours to allow the dressing to absorb into the potatoes.
• Don’t Overcook the Potatoes: Be careful not to overcook the potatoes, as they can become mushy. They should be tender but still firm enough to hold their shape.
• Customize the Ingredients: Feel free to add or remove ingredients, such as substituting red onions with green onions or adding bell peppers for extra crunch.

Recommendations:

• Serving: This potato salad is perfect for BBQs, picnics, or as a side dish for grilled meats.
• Storage: Store the potato salad in an airtight container in the fridge for up to 3-4 days.
• Make Ahead: This salad is ideal for making ahead of time, as the flavors improve after a few hours in the fridge.

Nutrition (Per Serving):

• Calories: ~280
• Protein: 4 g
• Fat: 20 g
• Carbohydrates: 25 g
• Sugar: 4 g
• Fiber: 3 g

Creamy Ranch Potato Salad is a satisfying, flavorful side dish that pairs perfectly with just about anything, from grilled meats to sandwiches. It’s sure to become a family favorite!