Ranch Potato Salad Recipe

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Ranch Potato Salad
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  1. Bring the potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil in a big pot over high heat.
  2. Decrease heat to medium and simmer until the potatoes are just tender, about 10 minutes.
  3. While the potatoes simmer, whisk the mayonnaise, buttermilk, 2 tablespoons of vinegar, the red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt and 2 teaspoons pepper in a big bowl.
  4. Drain the potatoes, then spread them in an even layer on a rimmed baking sheet.
  5. Whisk the mustard and remaining 2 tablespoons vinegar in a small bowl; drizzle the mustard mixture over the hot potatoes and toss until evenly coated; refrigerate the potatoes until cooled, about 30 minutes.
  6. Transfer the cooled potatoes to a bowl with the mayonnaise mixture; toss to combine.
  7. Cover and refrigerate until well chilled, about 30 minutes; serve.
  8. This salad can be refrigerated in an airtight container for up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 278.29 Kcal (1165 kJ)
Calories from fat 144.91 Kcal
% Daily Value*
Total Fat 16.1g 25%
Cholesterol 10.35mg 3%
Sodium 222.59mg 9%
Potassium 838.95mg 18%
Total Carbs 29.56g 10%
Sugars 3.26g 13%
Dietary Fiber 3.91g 16%
Protein 4.41g 9%
Vitamin C 23.9mg 40%
Iron 3.8mg 21%
Calcium 46.8mg 5%
Amount Per 100 g
Calories 120.31 Kcal (504 kJ)
Calories from fat 62.65 Kcal
% Daily Value*
Total Fat 6.96g 25%
Cholesterol 4.47mg 3%
Sodium 96.24mg 9%
Potassium 362.71mg 18%
Total Carbs 12.78g 10%
Sugars 1.41g 13%
Dietary Fiber 1.69g 16%
Protein 1.91g 9%
Vitamin C 10.3mg 40%
Iron 1.6mg 21%
Calcium 20.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
  • 7

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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