🥔 Creamy Ranch Potato Salad
Ingredients:
- 2 lbs potatoes, peeled (if desired), boiled, and cut into bite-sized chunks
- ½ cup ranch dressing
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard (optional, for a flavor kick)
- 2 hard-boiled eggs, chopped (optional)
- ½ cup celery, finely chopped (optional crunch)
- ¼ cup red onion or green onion, finely chopped
- 1 tablespoon fresh dill or parsley, chopped (optional)
- Salt and pepper, to taste
Instructions:
1. Boil the Potatoes:
- Cut potatoes into evenly sized chunks. Place in a pot of cold salted water.
- Bring to a boil and cook for 10–15 minutes, until fork-tender but not mushy.
- Drain and let cool slightly or completely.
2. Make the Dressing:
- In a large bowl, mix together the ranch dressing, mayonnaise, Dijon mustard (if using), and a bit of salt & pepper.
3. Assemble the Salad:
- Add the cooled potatoes to the dressing.
- Gently fold in the onions, celery, and eggs (if using).
- Taste and adjust seasoning.
4. Chill & Serve:
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Garnish with fresh herbs or a sprinkle of paprika before serving, if desired.
📝 Tips:
- Use Yukon gold or red potatoes — they hold their shape well and taste great cold.
- Add crumbled bacon or shredded cheddar for a “loaded” version.
- For a lighter version, swap mayo with Greek yogurt.
