Ranch Potato Salad

This easy Ranch potato salad gets its tangy flavor from a homemade buttermilk, mayonnaise, and sour cream dressing that’s like eating a steakhouse baked potato, but made for a crowd.

Ingredients

• 2 ½ pounds Yukon gold potatoes , skin on and quartered
• 1 teaspoon kosher salt
• 4 hard-boiled eggs
• ½ cup chopped red onion

For the Ranch Dressing

• ⅓ cup mayonnaise
• 4 tablespoons buttermilk
• 4 tablespoons sour cream
• 2 teaspoons champagne or white vinegar
• 2 cloves garlic, pressed or finely minced
• 2 tablespoons chopped chives
• 2 tablespoons Italian parsley, minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried dill
• ½ teaspoon onion powder
• Pinch of cayenne pepper

Instructions

Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.

While the potatoes are cooking, boil the eggs, drain, and chop.

Meanwhile, prepare the homemade ranch dressing. Add all of the ingredients to a mixing bowl and whisk to combine.

If using store-bought bottled dressing, mix in 1 cup.

Peel the skins from the potatoes and cut into ½” to ¾” square pieces. Add to a large mixing bowl with the chopped egg and red onion. Pour the dressing over the potatoes and add a few more shakes of dried dill or extra chives and parsley if desired. Fold the mixture until well combined, and season with more salt and pepper to taste. Refrigerate for 30 minutes or up to 2 days before serving.