Spicy Pickle Ranch Potato Salad (Print Version)
Tangy potatoes tossed in ranch, pickles, and spices—an easy vegetarian side with bold flavors.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs baby red potatoes, scrubbed and cut into 1-inch pieces
→ Dressing
02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
04 - 1/4 cup buttermilk
05 - 2 tablespoons ranch seasoning mix
06 - 2 tablespoons pickle juice
07 - 2 teaspoons hot sauce, adjust to taste
08 - 1/2 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
→ Add-ins
10 - 3/4 cup finely chopped dill pickles
11 - 1/2 cup finely chopped celery
12 - 1/4 cup finely diced red onion
13 - 2 tablespoons chopped fresh dill
14 - 2 tablespoons chopped chives
15 - 2 hard-boiled eggs, peeled and chopped (optional)
# Steps to Follow:
01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 10 to 12 minutes, or until potatoes are fork-tender. Drain and allow to cool slightly.
02 - In a large mixing bowl, vigorously whisk mayonnaise, sour cream, buttermilk, ranch seasoning mix, pickle juice, hot sauce, smoked paprika, salt, and pepper until the mixture is creamy and fully blended.
03 - Add the still-warm potatoes to the prepared dressing and gently fold until evenly coated.
04 - Gently fold in the chopped dill pickles, celery, red onion, fresh dill, chives, and optional hard-boiled eggs, ensuring an even distribution throughout.
05 - Cover the mixture and refrigerate for at least 1 hour to let the flavors meld.
06 - Before serving, taste and adjust seasoning as needed. Garnish with extra chopped dill or chives, if desired.
# Additional Tips::
01 -
- Packed with bold flavors from ranch, pickles, and spices
- Quick and easy to prepare, ideal for gatherings
02 -
- For extra spice, add diced jalapeños or more hot sauce
- Use Greek yogurt instead of sour cream for a lighter version
03 -
- Let the salad chill for at least an hour for best flavor
- Customize mix-ins with crispy bacon or shredded cheddar for extra richness