Creamy BBQ Side Dish (Printable Format)

A delicious twist on classic potato salad featuring creamy ranch dressing, crisp vegetables, and tender potatoes. Perfect for summer gatherings!

# What You'll Gather:

→ Potatoes

01 - 2 pounds baby red or Yukon gold potatoes, cut into chunks

→ Creamy Dressing

02 - 1/2 cup ranch dressing
03 - 1/4 cup mayonnaise
04 - 1 tablespoon Dijon mustard
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - Salt and black pepper to taste

→ Mix-ins

08 - 1/2 cup celery, finely chopped
09 - 1/4 cup red onion, finely chopped
10 - 1/4 cup chopped dill pickles or relish (optional)
11 - 2 hard-boiled eggs, chopped (optional)
12 - 2 tablespoons chopped fresh dill or parsley

# Step-by-Step Instructions:

01 - Place potato chunks in a large pot and cover with water. Add a good pinch of salt and bring to a rolling boil. Cook until fork-tender, about 10-12 minutes. You want them cooked through but not mushy!
02 - While the potatoes cool slightly, whisk together the ranch dressing, mayo, Dijon mustard, garlic powder, onion powder, salt, and pepper in a large bowl. This creamy dressing is what makes this potato salad special!
03 - Add the slightly cooled potatoes to the dressing along with the chopped celery, red onion, pickles (if using), and hard-boiled eggs. Toss gently to coat everything evenly without mashing the potatoes.
04 - Sprinkle with fresh dill or parsley and give it a final gentle toss. Cover and refrigerate for at least 30 minutes before serving - this lets all those flavors meld together beautifully.

# Important Tips:

01 - This ranch twist on classic potato salad is perfect for BBQs, picnics, and potlucks - it's always a crowd favorite!
02 - You can use homemade or store-bought ranch dressing - both work wonderfully in this recipe.
03 - Make this ahead of time! It actually tastes better after sitting in the fridge for a few hours as the flavors develop.
04 - For extra tang, add a splash of pickle juice or vinegar to the dressing mix.
05 - This keeps well covered in the refrigerator for up to 2 days.

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