This Sour Cream, Onion & Ranch Potato Salad was a happy little accident. Actually, at first, I was attempting a German Potato Salad but I burnt the bacon. I was frustrated and overwhelmed, especially after the medley of events that took place earlier that week. I thought to myself, who am I if I can’t even make a potato salad? And so, I ditched the bacon (I was already on the fence about meat anyways). As I taste tested I adapted, I decided to add in sour cream and ranch for a tangy creaminess. In the end I developed a recipe that I would proudly serve at a cookout – for vegetarian friends and curious meat-eaters alike!
And on that note, scroll onwards for the recipe!
Fill a medium pot with one inch of water, then place a steamer basket inside. Place the potatoes in the steamer basket, cover, then bring water to a boil. Cook until potatoes are fork tender, about 12-15 minutes. Prepare and slice all vegetables while the potatoes steam. Transfer to a large mixing bowl.
When the potatoes are ready, roughly halve the pieces, or into bite-sized chunks, then transfer to the mixing bowl of ingredients.
Afterwards, add the sour cream, mayonnaise, mustard, and ranch powder. Season with cracked black pepper. Toss to combine, then taste test. Adjust as needed.
Cover, then transfer to the fridge to chill for 2-3 hours or until cooled and the flavors marry together.
Transfer to a serving dish and garnish with crushed potato chips (optional, for extra crunch and pizazz) just before serving. Enjoy!
Sour Cream, Onion & Ranch Potato Salad
PREP TIME: 10-15 MIN
COOK TIME: 12-15 MIN
SERVES: 4
Ingredients:
- 2 lb. baby potatoes
- 4-6 stalks green onions (about 1/2 cup), sliced
- 2 small shallots (1/2 cup), thinly sliced
- 3 stalks (about 1/3 cup) celery, thinly sliced
- 2 Tbs Ranch Seasoning Powder
- 2 Tbs Dill, chopped
- 3 Tbs Whole Grain Dijon Mustard
- 1/2 Mayonaise
- 1/2 cup Sour cream
- 1 tsp Cracked black pepper
- potato chips, optional
Directions for Sour Cream, Onion & Ranch Potato Salad:
- Fill a medium pot with one inch of water, then place a steamer basket inside. Place the potatoes in the steamer basket, cover, then bring water to a boil. Cook until potatoes are fork tender, about 12-15 minutes. Prepare and slice all vegetables while the potatoes steam. Transfer to a large mixing bowl.
- When the potatoes are ready, roughly halve the pieces, or into bite-sized chunks, then transfer to the mixing bowl of ingredients. Add the sour cream, mayonnaise, mustard, and ranch powder. Season with cracked black pepper. Toss to combine, then taste test. Adjust as needed.
- Cover, then transfer to the fridge to chill for 2-3 hours or until cooled and the flavors marry together.
- Transfer to a serving dish and garnish with extra herbs, and crushed potato chips (optional, for extra crunch and pizazz). Enjoy!
Notes:
- Since the ranch seasoning, mayo, and mustard are salted, I don’t add salt. However, taste test and adjust for your preferences and needs.
- Sub for Vegan Mayo, Vegan Ranch, and Vegan Sour Cream, for a plant-based alternative!
- For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
