Pin A zesty twist on classic potato salad, this version combines creamy ranch dressing, tangy pickles, and a spicy kick—perfect for barbecues and picnics.
This recipe brings back memories of family picnics, when everyone loved trying new takes on classic dishes. The addition of pickle juice and ranch seasoning always sparked conversations around the table!
Ingredients
- Potatoes: 1.5 lbs (700 g) baby red potatoes, scrubbed and cut into 1-inch pieces
- Mayonnaise: 1/2 cup (120 ml)
- Sour cream: 1/4 cup (60 ml)
- Buttermilk: 1/4 cup (60 ml)
- Ranch seasoning mix: 2 tbsp
- Pickle juice: 2 tbsp (from the jar)
- Hot sauce: 2 tsp (adjust to taste)
- Smoked paprika: 1/2 tsp
- Salt and pepper: To taste
- Dill pickles: 3/4 cup (100 g), finely chopped
- Celery: 1/2 cup (50 g), finely chopped
- Red onion: 1/4 cup (25 g), finely diced
- Fresh dill: 2 tbsp, chopped
- Chives: 2 tbsp, chopped
- Hard-boiled eggs (optional): 2, peeled and chopped
Instructions
- Cook Potatoes:
- Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
- Prepare Dressing:
- In a large bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning mix, pickle juice, hot sauce, smoked paprika, salt, and pepper until smooth.
- Toss Potatoes:
- Add the warm potatoes to the dressing and gently toss to coat.
- Add Vegetables and Eggs:
- Fold in chopped pickles, celery, red onion, dill, chives, and eggs (if using).
- Chill:
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve:
- Taste and adjust seasoning before serving. Garnish with extra dill or chives if desired.
Pin This potato salad is always a hit at our backyard get-togethers. Kids love the tangy pickles, while adults appreciate the kick of spice!
Required Tools
Large pot, mixing bowls, knife and cutting board, whisk, colander
Allergen Information
Contains: Eggs, Milk (dairy). May contain: Mustard (in ranch seasoning)—check labels for hidden allergens.
Nutritional Information
Per serving: 245 calories, 15 g total fat, 22 g carbohydrates, 4 g protein
Pin Serve chilled for the best flavor and texture. This salad makes the perfect side for any barbecue or outdoor gathering!
Recipe FAQ
- → How do I keep potatoes from getting mushy?
Boil potatoes just until fork-tender, then drain and allow them to cool slightly before mixing with dressing.
- → Can this dish be made ahead?
Yes, chill the salad for at least one hour to let flavors develop—making it a convenient option for gatherings.
- → Is there a lighter version available?
Substitute Greek yogurt for sour cream to reduce fat and calories while maintaining creamy texture.
- → What can I use instead of hard-boiled eggs?
Omit eggs or swap for shredded cheddar cheese or crispy bacon for added flavor.
- → How do I adjust spice level?
Increase hot sauce, add diced jalapeños, or tone it down by simply omitting spicy ingredients.
- → Are there options for different herbs?
Fresh dill and chives add brightness, but parsley or green onions can be used as alternatives.