Chicken Ranch Potato Salad

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Creamy, tangy, and loaded with hearty flavor, this Chicken Ranch Potato Salad is the ultimate crowd-pleasing side dish or light meal. Yukon Gold potatoes are tossed in a zesty ranch dressing with tender chicken, fresh herbs, and a touch of onion for a refreshing twist on a classic favorite. Perfect for BBQs, picnics, or weekday lunches.

Why You’ll Love This Recipe:

• Two-in-one meal: A salad and protein-packed dish in one

• Perfect for meal prep: Tastes even better after chilling overnight

• Ideal for gatherings: BBQs, potlucks, and picnic

Ingredients Breakdown:

Base:

• Yukon Gold Potatoes (2 lbs / 900g) – Creamy texture and buttery flavor; perfect for salads.

• Cooked Chicken Breast (8 oz / 225g, diced) – Adds lean protein to make this salad a filling main or hearty side.

Dressing:

• Mayonnaise (1 cup / 240ml) – Provides a rich, creamy base.

• Buttermilk Ranch Dressing (½ cup / 120ml) – Brings a tangy, herbaceous flavor.

Herbs & Seasoning:

• Fresh Chives (¼ cup / 60ml) – Adds a mild oniony bite.

• Fresh Parsley (2 tbsp / 30ml) – Brings brightness and freshness.

• Garlic Powder (1 tsp / 5ml) – Deepens the savory flavor.

• Onion Powder (½ tsp / 2.5ml) – Enhances the overall seasoning.

• Black Pepper (¼ tsp / 1.25ml) – Adds mild heat.

• Salt (½ tsp / 2.5ml) – Balances the flavors.

Add-Ins:

• Red Onion (¼ cup / 60ml, finely diced) – Gives a crunchy, slightly sharp flavor contrast.

Tips and Tricks:

• Avoid overcooking potatoes: You want them tender, not mushy.

• Use rotisserie chicken: A great time-saver that adds extra flavor.

• Make it ahead: This salad tastes better the longer it sits.

• Serve chilled: This is key for texture and taste, especially in warmer weather.

Variations and Customizations:

• Sprinkle with shredded cheddar: For a cheesy twist.

• Swap chicken for turkey or ham: Great for using leftovers.

• Add celery or pickles: For added crunch and zest.

• Use Greek yogurt: Substitute part of the mayo for a lighter version.

Pairing Suggestions:

• Serve alongside:

  • Grilled steaks or burgers

  • Barbecue ribs

  • Fried chicken

• Best drinks to pair:

  • Iced tea

  • Lemonade

  • Sparkling water with citrus

Storage Instructions:

• Refrigerate: Store in an airtight container for up to 4 days.

• Do not freeze: The texture of the potatoes and dressing will not hold up well after thawing.

• Stir before serving: Dressing may settle slightly in the fridge.

Popular Questions:

Can I make this potato salad in advance?

Yes! In fact, it’s recommended. The flavors develop more fully after chilling overnight.

What kind of chicken works best?

Boneless, skinless chicken breast or rotisserie chicken works best. Just ensure it’s fully cooked and cooled before dicing.

Can I use a different type of potato?

Yes, red potatoes or baby potatoes also work well and hold their shape nicely.

How can I make this dish healthier?

Swap half the mayo with Greek yogurt and use light ranch dressing. You can also add extra herbs or veggies.

Chicken Ranch Potato Salad

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• Author: easysweetmeal
• Total Time: 50 minutes (includes chilling time)
• Yield: 6 servings 1x

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Description

Chicken Ranch Potato Salad – Creamy ranch dressing coats tender Yukon Gold potatoes, chicken, and fresh herbs for a hearty, tangy twist on the classic. A must-try for BBQs, picnics, or easy lunches

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Ingredients

Scale 1x2x3x

• 2 pounds (900g) Yukon Gold potatoes, peeled and cubed

• 1 cup (240ml) mayonnaise

• ½ cup (120ml) buttermilk ranch dressing

• ¼ cup (60ml) chopped fresh chives

• 2 tablespoons (30ml) chopped fresh parsley

• 1 teaspoon (5ml) garlic powder

• ½ teaspoon (2.5ml) onion powder

• ¼ teaspoon (1.25ml) black pepper

• ½ teaspoon (2.5ml) salt

• 8 ounces (225g) cooked chicken breast, diced

• ¼ cup (60ml) red onion, finely diced

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Instructions

1. Cook the Potatoes

• Place cubed Yukon Gold potatoes in a large pot and cover with cold water.

• Bring to a boil over high heat.

• Reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.

• Drain thoroughly and allow to cool slightly.

2. Prepare the Chicken

• While the potatoes are cooking, cook the chicken breast (grilled, poached, or roasted).

• Once cooled, dice into bite-sized pieces.

3. Make the Ranch Dressing

• In a large mixing bowl, whisk together:

  • Mayonnaise

  • Ranch dressing

  • Chives

  • Parsley

  • Garlic powder

  • Onion powder

  • Salt and pepper

• Mix until smooth and well combined.

4. Assemble the Salad

• Add the cooked potatoes to the bowl with the dressing.

• Gently fold to coat without mashing the potatoes.

• Add the diced chicken and red onion, and stir to combine.

5. Chill and Serve

• Cover the bowl with plastic wrap or a lid.

• Refrigerate for at least 30 minutes before serving.

• For best results, chill overnight to allow flavors to meld.

• Serve cold as a main dish or side.

Notes

• This creamy chicken ranch potato salad is ideal for summer cookouts, holiday gatherings, and meal prepping.

• Keep leftovers well chilled and enjoy within a few days for the best texture and flavor.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Cuisine: American

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