Ranch Potato Salad Twist (Print Version)
# Ingredients:
→ Salad Base
01 -
900 g baby red potatoes or Yukon Gold potatoes, cut into chunks
→ Dressing
02 -
120 ml ranch dressing
03 -
60 ml mayonnaise
04 -
15 ml Dijon mustard
05 -
2.5 ml garlic powder
06 -
2.5 ml onion powder
07 -
Salt and freshly ground black pepper, to taste
→ Vegetables & Mix-ins
08 -
60 g celery, finely chopped
09 -
40 g red onion, finely chopped
10 -
35 g chopped dill pickles or relish (optional)
11 -
2 hard-boiled eggs, chopped (optional)
12 -
2 tablespoons chopped fresh dill or flat-leaf parsley
# Instructions:
01 -
Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat and cook until potatoes are fork-tender, 10–12 minutes. Drain well and let them cool slightly.
02 -
In a spacious mixing bowl, whisk together ranch dressing, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth.
03 -
Gently fold the warm potatoes, chopped celery, red onion, pickles (if using), and chopped eggs (if using) into the dressing. Mix until all ingredients are evenly coated, taking care not to break up the potatoes.
04 -
Sprinkle chopped dill or flat-leaf parsley over the salad. Cover and refrigerate for at least 30 minutes to meld flavors before serving.
# Notes:
01 -
For a tangier flavor, add a splash of pickle juice or vinegar to the dressing.
02 -
The salad can be prepared up to two days in advance and stored covered in the refrigerator.
03 -
Either homemade or high-quality store-bought ranch dressing works well.