Save 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 made this potato salad for a summer picnic, and everyone loved the spicy ranch flavor with crunchy pickles. It's now a go-to dish whenever we crave something bold yet familiar.
Ingredients
- Potatoes: 1.5 lbs (700 g) baby red potatoes, scrubbed and cut into 1-inch pieces
- Dressing: 1/2 cup (120 ml) mayonnaise, 1/4 cup (60 ml) sour cream, 1/4 cup (60 ml) buttermilk, 2 tbsp ranch seasoning mix, 2 tbsp pickle juice (from the jar), 2 tsp hot sauce (adjust to taste), 1/2 tsp smoked paprika, salt and freshly ground black pepper to taste
- Add-ins: 3/4 cup (100 g) dill pickles, finely chopped, 1/2 cup (50 g) celery, finely chopped, 1/4 cup (25 g) red onion, finely diced, 2 tbsp fresh dill, chopped, 2 tbsp chives, chopped, 2 hard-boiled eggs, peeled and chopped (optional)
Instructions
- Cook Potatoes:
- Place 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 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 & Mix:
- Add the warm potatoes to the dressing and gently toss to coat.
- Add Add-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:
- Taste and adjust seasoning before serving. Garnish with extra dill or chives if desired.
Save My family always requests this potato salad at our annual barbecue, and it's become a tradition to make a double batch so there's enough for everyone.
Required Tools
Large pot, mixing bowls, knife and cutting board, whisk, colander
Allergen Information
Contains eggs and milk (dairy). May contain mustard in ranch seasoning, check labels for hidden allergens.
Nutritional Information (per serving)
Calories: 245. Total Fat: 15 g. Carbohydrates: 22 g. Protein: 4 g.
Save This spicy pickle ranch potato salad is sure to become a crowd-pleasing favorite at any cookout or family meal. Enjoy the vibrant flavors and creamy texture in every bite.
Kitchen Guide
- → Can I prepare this dish in advance?
Yes, chilling for at least an hour allows the flavors to blend beautifully, making it perfect to prepare ahead.
- → What potatoes work best for this salad?
Baby red potatoes are recommended for their creamy texture and ability to hold shape when mixed with dressing.
- → Is it possible to add more spice?
Of course—try extra hot sauce or add diced jalapeños for a bolder, spicier flavor profile.
- → Can I make this lighter?
Swap sour cream for Greek yogurt or use reduced-fat mayonnaise for a lighter touch without sacrificing taste.
- → Are there other mix-in options?
Yes, try shredding cheddar cheese or crispy bacon instead of eggs for a tasty variation.
- → Is this salad suitable for gluten-free diets?
Yes, the potato dish is naturally gluten-free. Always check ranch seasoning and other labels for hidden ingredients.