Creamy, zesty, and bursting with fresh herbs, this buttermilk ranch potato salad recipe is the side dish your summer cookout has been waiting for. Whether you’re hosting a backyard BBQ or prepping weekday lunches, this ranch-packed salad checks all the boxes.
Table of Contents
Table of Contents
Why You’ll Love This Buttermilk Ranch Potato Salad
A Salad Born From Family Cookouts
The first authentic BBQ of the season is something I eagerly anticipate each summer. My husband’s out by the grill, the kids are running through the sprinkler, and I’m in the kitchen mixing together this buttermilk ranch potato salad. It’s creamy but not heavy, thanks to tangy buttermilk and Greek yogurt. The fresh dill, parsley, and cilantro make it feel bright and garden-fresh—exactly the kind of dish that makes people ask for seconds.
This isn’t your average potato salad. It was inspired by a family recipe passed down from my grandmother but with a twist: I swapped heavy dressings for a lighter, homemade buttermilk ranch mix that really lets the herbs shine.
What Makes Buttermilk Ranch Potato Salad Different?
This recipe uses a combination of buttermilk, Greek yogurt, and a small amount of mayo for richness, as opposed to typical versions that are drowned in mayo. The buttermilk adds a crisp, creamy base, and the taste of the chives and dill really shines through.
The red potatoes hold their shape after boiling, giving the dish just the right bite without going mushy. This is what I consider the ultimate creamy ranch potato salad, one that doesn’t weigh you down but still satisfies.
You can also pair this dish with comforting mains like Crispy Chicken Cutlet Recipes or even try it as a side to something fresh and hearty.
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Buttermilk Ranch Potato Salad – Creamy, Tangy, and Herby Side Dish
This buttermilk ranch potato salad is loaded with herbs, tangy buttermilk, and creamy yogurt. It’s the perfect side for cookouts, picnics, or weekday dinners.
- Total Time: 27 minutes
- Yield: 6 servings 1x
Ingredients
3 pounds red potatoes, peeled and cut into 1-inch pieces
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh dill
1/3 cup chopped fresh Italian parsley
3/4 cup well-shaken buttermilk
1/2 cup plain Greek yogurt
1/3 cup mayonnaise
1/3 cup finely chopped scallions (green parts only)
3 cloves garlic, finely chopped
1 tablespoon dried chives
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
Instructions
1. Boil potatoes in salted water until just tender, about 10–12 minutes. Drain and cool slightly.
2. In a large bowl, whisk together buttermilk, yogurt, mayonnaise, garlic, scallions, chives, and salt.
3. Add warm potatoes to the dressing and gently fold together to coat evenly.
4. Stir in the chopped herbs: dill, parsley, and cilantro.
5. Cover and chill for at least 1 hour before serving. Adjust salt and pepper to taste.
6. Serve cold. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
For more tang, add a splash of lemon juice before serving.
For extra crunch, stir in chopped celery or radishes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
How to Make Buttermilk Ranch Potato Salad
Gathering the Fresh Ingredients
To make the perfect buttermilk ranch potato salad, you want to start with the best ingredients. The highlight is the red potatoes, which are soft and firm and absorb the ideal quantity of sauce. Peel, cut into bite-sized pieces, and then boil until just fork-tender. Overcooking leads to mushy salad, so keep an eye on them.
The creamy ranch flavor comes together with a mix of buttermilk, Greek yogurt, and mayonnaise. But what really sets this apart are the herbs. Fresh dill, cilantro, and parsley bring vibrancy, while scallions and garlic build a savory depth.
Here’s the full list to have on hand:
3 pounds red potatoes, peeled and cut into 1-inch pieces
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh dill
1/3 cup chopped fresh Italian parsley
3/4 cup buttermilk (well-shaken)
1/2 cup plain Greek yogurt
1/3 cup mayonnaise
1/3 cup finely chopped scallions
3 cloves garlic, finely chopped
1 tablespoon dried chives
1 teaspoon kosher salt (plus more to taste)
Freshly ground black pepper
If you’re in the mood for more creative sides, my Cottage Cheese Mousse Variations offer a healthy and protein-packed contrast to this creamy classic.
Mixing & Chilling – The Key to Better Flavor
Once the potatoes are drained and cooled slightly, it’s time to bring everything together. Combine the yogurt, mayo, herbs, garlic, spices, and buttermilk in a large mixing bowl and whisk until smooth. Gently fold in the warm potatoes. They’ll absorb that rich ranch flavor better while still slightly warm, giving you a more flavorful bite later.
Let the salad chill for at least an hour—overnight if you can. The flavors might combine and develop throughout this resting period. Taste again before serving and adjust salt and pepper if needed.
Tips for Perfect Texture and the Ranch vs Amish Debate
Mistakes to Avoid with Buttermilk Ranch Potato Salad
Potato salad might seem simple, but a few missteps can lead to a disappointing dish. When you’re making buttermilk ranch potato salad, keep these practical tips in mind to get the best flavor and texture every time.
1. Don’t overcook the potatoes.
Red potatoes are effective because they maintain their shape. Boil just until fork-tender. If they’re too soft, you’ll lose that nice bite and end up with a mushy salad.
2. Season the water—not just the salad.
Potatoes need salt during boiling. Adding at least one teaspoon to the water helps season them from the inside out, giving your buttermilk ranch potato salad a more complete flavor.
3 .When the potatoes are heated, add the dressing.
Warm potatoes absorb the ranch dressing better. This small step enhances the sour buttermilk flavor while showcasing the richness of the Greek yogurt and fresh herbs.
4. Chill before serving.
Give the salad at least an hour to chill in the fridge. This resting time allows the dill, garlic, and chives to blend into the base, making your salad taste even better.
If you’re serving other sides, you might also enjoy the light sweetness of my Berry Melon Fruit Salad alongside your creamy dish.
Buttermilk Ranch vs Amish Potato Salad
Both types have their own charm, but they offer very different tastes. Here’s how they compare:
| Feature | Buttermilk Ranch Potato Salad | Amish Potato Salad |
|---|---|---|
| Dressing Base | Buttermilk, yogurt, mayo | Mayo, mustard, sugar, vinegar |
| Flavor | Creamy, tangy, herb-focused | Sweet, rich, slightly tangy |
| Common Add-ins | Dill, scallions, garlic, parsley | Eggs, pickles, celery |
| Appearance | Light and green-speckled | Yellow-tinted and creamy |
If you like bold herbs and a tangy base, buttermilk ranch potato salad offers a fresh alternative to sweeter Amish versions.
Serving and Storing Tips
Serve this potato salad cold, straight from the fridge. It’s best after chilling for 4–6 hours, but even one hour makes a difference. You can make it the night before—it holds well without separating.
Keep leftovers in the refrigerator for up to three days in an airtight container. Stir gently before serving again. If it thickens too much, add a splash of buttermilk to loosen the texture.
If you’re planning a picnic or potluck, pack it in a cooler to keep it chilled. It’s a crowd-pleaser alongside grilled chicken, burgers, or veggie skewers.
FAQs for Buttermilk Ranch Potato Salad
Can I use ranch dressing for potato salad?
Yes, you can use bottled ranch dressing for potato salad, but homemade buttermilk ranch gives better flavor and freshness. When you make it yourself using buttermilk, Greek yogurt, and fresh herbs, you can control the texture and seasoning. This recipe gives you that creamy ranch taste without the processed feel of store-bought dressings. If you’re short on time, go ahead and use a quality bottle, but add a few chopped herbs for that fresh, homemade boost.
What’s the difference between creamy ranch and buttermilk ranch?
The main difference is the base. While buttermilk ranch is thinner and tangier because of the buttermilk, creamy ranch often has a thicker, mayo-forward feel. The fresh herbs and garlic stay the same, but buttermilk adds a light, bright touch that makes this version stand out. It’s perfect in potato salad because it coats the potatoes gently without making them soggy.
What not to do when making potato salad?
There are four big things to avoid:
Overcooking potatoes—they should be fork-tender, not mushy.
Skipping salt in boiling water—season as they cook.
Adding dressing too late—dress warm potatoes for better flavor.
Serving too soon—let it chill to blend flavors.
Following these tips ensures your buttermilk ranch potato salad turns out full of flavor and the right texture.
What’s the difference between potato salad and Amish potato salad?
Amish potato salad has a sweet, yellow-tinted dressing made with mayo, sugar, mustard, and vinegar. It often includes hard-boiled eggs, pickles, and celery. On the other hand, buttermilk ranch potato salad is herby, creamy, and lighter. It’s not sweet, and the dressing highlights dill, scallions, and buttermilk for a more refreshing flavor.
They’re both delicious, but this ranch version feels a bit more modern and balanced. Try it with a fruit-based side like the Classic Ambrosia Fruit Salad for a fun contrast.
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