Ranch Potato Salad Recipe

Name: Ranch Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 12 lbs potatoes; 2 garlic cloves; 1 teaspoon salt; ¼ teaspoon celery seed; 1 teaspoon prepared mustard; ½ cup buttermilk; ½ cup mayonnaise; 1 tablespoon parsley; ½ teaspoon tarragon; 1 teaspoon capers; pepper, to taste; 5 slices bacon, cooked, drippings reserved; ½ cup red onion, diced

Servings: persons

4 12 lbs potatoes
2 garlic cloves
1 teaspoon salt
¼ teaspoon celery seed
1 teaspoon prepared mustard
½ cup buttermilk
½ cup mayonnaise
1 tablespoon parsley
½ teaspoon tarragon
1 teaspoon capers
pepper, to taste
5 slices bacon, cooked, drippings reserved
½ cup red onion, diced

1
Boil potatoes in the skin until tender not mushy.
2
Drain the water from the potatoes and let cool enough to easily handle.
3
Remove skins from all potatoes, or if desired leave skins on 1/4 of the potatoes to add flavor, texture, and color to finished salad.
4
While potatoes are cooling, blend all remaining ingredients EXCEPT bacon and onions in a blender.
5
Process until smooth.
6
Slice potatoes approximately 3/8 inch thick by 1 inch wide and tall (bite size pieces).
7
Put potatoes in a large bowl, drizzle reserved bacon drippings and toss lightly to coat.
8
Stir in buttermilk mixture, onions, and bacon.
9
Chill until cold.
10
Serve.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 12 lbs potatoes, 2 garlic cloves, 1 teaspoon salt, ¼ teaspoon celery seed, and more.

Yes, Ranch Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ranch Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions