Save to Pinterest A zesty twist on classic potato salad, this version combines creamy ranch dressing, tangy pickles, and a spicy kick—perfect for barbecues and picnics.
I first tried this spicy pickle ranch potato salad at a family picnic, and it quickly became a staple for our summer get-togethers. Everyone loves the combination of creamy dressing and the extra tang from pickles—it always disappears fast!
Ingredients
- Baby red potatoes: 1.5 lbs (700 g), scrubbed and cut into 1-inch pieces
- Mayonnaise: 1/2 cup (120 ml)
- Sour cream: 1/4 cup (60 ml)
- Buttermilk: 1/4 cup (60 ml)
- Ranch seasoning mix: 2 tbsp
- Pickle juice: 2 tbsp, from the jar
- Hot sauce: 2 tsp, adjust to taste
- Smoked paprika: 1/2 tsp
- Salt and freshly ground black pepper: to taste
- Dill pickles: 3/4 cup (100 g), finely chopped
- Celery: 1/2 cup (50 g), finely chopped
- Red onion: 1/4 cup (25 g), finely diced
- Fresh dill: 2 tbsp, chopped
- Chives: 2 tbsp, chopped
- Hard-boiled eggs (optional): 2, peeled and chopped
Instructions
- Cook the potatoes
- Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
- Make the dressing
- In a large bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, pickle juice, hot sauce, smoked paprika, salt, and pepper until smooth.
- Combine potatoes and dressing
- Add the warm potatoes to the dressing and gently toss to coat.
- Add mix-ins
- Fold in chopped pickles, celery, red onion, dill, chives, and eggs (if using).
- Chill
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Finish and serve
- Taste and adjust seasoning before serving. Garnish with extra dill or chives if desired.
Save to Pinterest This potato salad is now a must at our family potlucks—even those who usually skip potato salad can't resist the bold tangy flavor. It pairs perfectly with grilled foods and always sparks happy conversations at the table.
Required Tools
Large pot, mixing bowls, knife and cutting board, whisk, colander
Allergen Information
Contains: Eggs, Milk (dairy). May contain: Mustard (in ranch seasoning), check labels for hidden allergens.
Nutritional Information
Per serving: 245 calories, 15 g total fat, 22 g carbohydrates, 4 g protein
Save to Pinterest Enjoy this flavorful potato salad at your next barbecue—it is sure to be a crowd-pleaser. Serve chilled and garnish with plenty of fresh herbs for a vibrant finish.
Common Recipe Questions
- → How spicy is the finished salad?
The level of spice depends on the amount of hot sauce used. Adjust to taste for mild or bold heat.
- → Can I substitute pickles for another ingredient?
Dill pickles add tang and crunch, but you can swap with chopped jalapeños or olives for different flavor profiles.
- → Is this suitable for gluten-free diets?
Yes, all main ingredients are naturally gluten-free. Check seasoning mixes for hidden gluten.
- → What type of potatoes works best?
Baby red potatoes are ideal for a creamy texture and hold shape, but Yukon Golds are a good alternative.
- → Can I prepare this in advance?
Absolutely! It benefits from chilling and can be made a day ahead for enhanced flavors and convenience.
- → What are some protein add-ins?
Chopped hard-boiled eggs, shredded cheddar, or crispy bacon provide extra protein and richness if desired.