Creamy potatoes blended with ranch, pickles, and spice for a bold, flavorful side.
# 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 (from the jar)
07 - 2 teaspoons hot sauce, or more to taste
08 - 1/2 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
→ Add-ins
10 - 3/4 cup dill pickles, finely chopped
11 - 1/2 cup celery, finely chopped
12 - 1/4 cup red onion, finely diced
13 - 2 tablespoons fresh dill, chopped
14 - 2 tablespoons fresh chives, chopped
15 - 2 hard-boiled eggs, peeled and chopped (optional)
# Method:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork-tender. Drain and allow potatoes to cool slightly.
02 - In a large bowl, combine mayonnaise, sour cream, buttermilk, ranch seasoning mix, pickle juice, hot sauce, smoked paprika, salt, and pepper. Whisk until smooth and fully incorporated.
03 - Add warm potatoes to the dressing. Toss gently, ensuring potatoes are coated evenly.
04 - Fold in chopped pickles, celery, red onion, fresh dill, chives, and hard-boiled eggs if desired, taking care not to break the potatoes.
05 - Cover and refrigerate for at least 1 hour to allow flavors to develop.
06 - Taste and adjust seasoning as needed before serving. Garnish with additional dill or chives if desired.
