Dill Pickle Ranch Potato Salad
This dill pickle ranch potato salad combines tender potatoes with a creamy ranch dressing made with fresh herbs and garlic. Crisp celery, red onion, and chopped dill pickles add fresh crunch and a bright, tangy finish.
Ingredients
Method
- Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover and let stand 15 minutes; drain. Place eggs in ice water until cool enough to handle; drain. Peel and coarsely chop.
- Meanwhile, place potatoes in a large saucepan with enough salted water to cover. Bring to boiling, reduce heat and simmer, covered, until just tender, about 10 minutes; drain. Spread on a baking sheet or tray and let cool slightly, about 5 minutes.
- Meanwhile, for dressing, in a large bowl, whisk together mayonnaise, sour cream, pickle brine, dill, parsley, chives, garlic, salt and pepper.
- Add eggs, potatoes, celery, pickles, and onion to the bowl; toss to combine.
- Cover and chill 1 to 2 hours before serving.
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