Ranch Potato Salad

Ranch Potato Salad

Ranch Potato Salad

Fifty ways to make potato salad.  Can you believe it?  I was amazed when I found a small recipe booklet for potato salads  included in a regular sized copy of Food Network Magazine, probably about two years ago.  Up until then I knew of perhaps three ways to make it. I always made it same way with a mayonnaise dressing, chopped celery, hard-cooked egg and little onion,  but I never really loved potato salad.  It was just something we always had in the summer with cook-out meals and I would eat a little, but it wasn’t a big deal with me.

Let me tell you, the little booklet changed all that.  Out of a list of 50 recipes I’ve made at least 10;  but there is one that stands out with both me and Mr. D. and I find myself going back to it and have even made it to bring to a picnic where everyone loved it.  It is made using red skin potatoes and the dressing has the same ingredients that would be used to make Ranch Salad Dressing, so the flavor is familiar.  We like this potato salad because it is moist and creamy, and stays that way even if it’s left over.  With other potato salads I’ve made the potatoes tend to absorb the dressing and the salad gets really thick.  But not this.  Perhaps because of the red-skin potatoes which are more waxy and dense.  Anyhow, I’m including it here today in case you’re ready for a change and are looking for a replacement for the way you always make potato salad.


Yield:   about 6 servings


  • 2 pounds red-skin potatoes
  • 1/2 cup chopped celery
  • 2 scallions, chopped
  • 1 clove garlic, minced
  • 2/3 cup mayonnaise (low-fat is OK)
  • 1/4 cup buttermilk
  • 2 Tbsp. cider vinegar
  • 1 tsp. sugar
  • salt and pepper to taste

1.  In a large pot of salted water, cook potatoes until fork tender.  Drain, cool, and cut into cubes or chunks.

Red-skin potatoes cooked tender.

Red-skin potatoes cooked tender.

2.  In a large mixing bowl,  place the potatoes, celery, and scallions.

Mix potatoes together with other ingredients.

Mix potatoes together with other ingredients.

3.  In a separate small bowl, whisk together the mayonnaise and remaining ingredients.   Pour over the potato mixture and toss to coat evenly.    Chill at least an hour to allow flavors to meld, and serve cold.

Mix all together and allow to chill a while before eating.

Mix all together and allow to chill for about an hour before eating.

4.  Leftovers will remain moist and become even more flavorful.

Perfect with franks and baked beans.

Perfect with franks and baked beans.

SOURCE:  Food Network Magazine


3 responses

  1. I love potato salad! I made some on Tuesday night to eat with meatloaf. Thanks for this recipe, I’ll make this next week! And I’d just like to thank you for taking the time to write all these recipe’s out. I’ve tried many of the one’s you’ve posted and loved them all! xo


      • Hello Carolyn, you’re welcome and thank you. And yes- As always, I enjoy reading through your blog.:) So far my summer has gone on pretty nice, though it has been quite warm out here and I can’t wait until the cooler temperatures come around. I hope you have been doing well and enjoying your dancing competitions. Wishing you a nice Labor Day weekend! .


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