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.

Buttermilk Ranch Potato Salad – 1 Creamy Twist You’ll Love

Name: Buttermilk Ranch Potato Salad – Creamy, Tangy, and Herby Side Dish
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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

Ingredients

Scale

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

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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.

Author: EmilyFrost
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