Go Back
–+ servings
creamy ranch potato salad

Hidden Valley Ranch Potato Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine American
Servings 8

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 large spoon

Ingredients
  

  • 3 pounds potatoes diced
  • 1 cup mayonnaise
  • 1/2 cup Hidden Valley Ranch dressing
  • 1/4 cup sour cream
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped dill pickles
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 hard-boiled eggs chopped

Instructions
 

  • Fill a large pot with water and bring it to a boil.
  • Add the diced potatoes to the boiling water and cook for 15-20 minutes until tender.
  • Drain the potatoes using a colander and let them cool slightly.
  • In a large mixing bowl, combine mayonnaise, Hidden Valley Ranch dressing, and sour cream, whisking until smooth.
  • Add the cooled potatoes to the dressing mixture and gently stir to coat.
  • Mix in the green onions, celery, dill pickles, and fresh dill.
  • Season the salad with salt and black pepper, adjusting to taste.
  • Gently fold in the chopped hard-boiled eggs.
  • Cover the salad and refrigerate for at least 1 hour to let flavors meld.
  • Serve chilled and garnish with additional dill if desired.

Notes

For a creamier texture, you can slightly mash a portion of the potatoes before mixing them with the dressing. If you prefer a tangier salad, add an extra splash of vinegar or a squeeze of lemon juice. This salad can be made a day in advance, which will enhance the flavors, making it perfect for parties or gatherings.
Tried this recipe?Let us know how it was!