Creamy Ranch & Dill Potato Salad
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 3 Tablespoons 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.
- 2 lbs. red potatoes
- 1 c. green onions, chopped
- 1 c. celery, chopped
- 3/4 c. mayo
- 3/4 c. prepared ranch dressing
- 3 tbsp. dry dill
- 2 tsp. salt
- 1 tsp. pepper
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.
- 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!