Creamy Ranch & Dill Potato Salad
Summer is finally here – and I love me a big bowl of this creamy potato salad with a juicy burger, some pickles, and an ice-cold lemonade! 🙂
I made this potato salad a long time ago and it was a huge hit with my family!! I’ve made it for several church functions and have had requests for the recipe . . . so here it is!
Start with two pounds of red potatoes. Scrub the potatoes in cold water, dry, and dice into cubes. I like to leave the skin on – but if you don’t want to, it’s totally optional. I just love red skin in my potato salad!
Next, boil them until they are soft but NOT mushy – about 20 minutes. Drain them in a colander for a while – be sure the water is completely gone! You do not want them wet. I even like to put them back in the empty pot they boiled in with the burner on low for a couple minutes to dry them out a little more. Place the diced potatoes in a large covered bowl in the fridge to cool.
Now, onto the creamy dressing while the potatoes are cooling – –
You will need mayo and prepared ranch dressing – 3/4 cup of each. Mix the mayo and ranch together.
Now add 1/3 cup of dry dill, 2 teaspoons of salt and 1 teaspoon of pepper. Mix thoroughly.
Next, chop 1 cup of green onions (washed) and 1 cup of celery (washed). I always like to chop my celery teensy-tiny since I’m not a big fan of it – but I still want the crunch it adds to the salad.
Toss the veggies with the chilled potatoes.
Pour the dressing over the potatoes and veggies, mix thoroughly, and chill overnight.
That’s it!
Enjoy!
Creamy Ranch & Dill Potato Salad
Redskin potatoes combined with creamy ranch dressing and dill . . . the perfect summer potato salad!
Ingredients
Salad
- 2 lbs. red potatoes
- 1 c. green onions, chopped
- 1 c. celery, chopped
Dressing
- 3/4 c. mayo
- 3/4 c. prepared ranch dressing
- 1/3 c. dry dill
- 2 tsp. salt
- 1 tsp. pepper
Instructions
FOR THE SALAD
- Scrub potatoes, dry, and dice into cubes.
- Boil in salted water for 20 minutes or until soft.
- Drain completely and place in a covered bowl and refrigerate until cool.
FOR THE DRESSING
- Mix together mayo, ranch dressing, dill, salt, and pepper thoroughly.
- Chop celery and green onions and add to the cooled potatoes. Mix completely.
- Add the dressing to the potatoes and veggies.
- Stir to completely coat.
- Refrigerate at least 4 hours or overnight.
Notes
- Tip for draining potatoes: after you have drained the potatoes, place them back in the pot with the burner on low for a couple minutes to dry them out completely!
