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
Ingredients
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2 pounds (900g) Yukon Gold potatoes, peeled and cubed
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1 cup (240ml) mayonnaise
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½ cup (120ml) buttermilk ranch dressing
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¼ cup (60ml) chopped fresh chives
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2 tablespoons (30ml) chopped fresh parsley
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1 teaspoon (5ml) garlic powder
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½ teaspoon (2.5ml) onion powder
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¼ teaspoon (1.25ml) black pepper
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½ teaspoon (2.5ml) salt
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8 ounces (225g) cooked chicken breast, diced
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¼ cup (60ml) red onion, finely diced
Instructions
1. Cook the Potatoes
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Place cubed Yukon Gold potatoes in a large pot and cover with cold water.
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Bring to a boil over high heat.
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Reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
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Drain thoroughly and allow to cool slightly.
2. Prepare the Chicken
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While the potatoes are cooking, cook the chicken breast (grilled, poached, or roasted).
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Once cooled, dice into bite-sized pieces.
3. Make the Ranch Dressing
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In a large mixing bowl, whisk together:
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Mayonnaise
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Ranch dressing
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Chives
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Parsley
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Garlic powder
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Onion powder
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Salt and pepper
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Mix until smooth and well combined.
4. Assemble the Salad
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Add the cooked potatoes to the bowl with the dressing.
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Gently fold to coat without mashing the potatoes.
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Add the diced chicken and red onion, and stir to combine.
5. Chill and Serve
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Cover the bowl with plastic wrap or a lid.
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Refrigerate for at least 30 minutes before serving.
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For best results, chill overnight to allow flavors to meld.
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Serve cold as a main dish or side.
Notes
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This creamy chicken ranch potato salad is ideal for summer cookouts, holiday gatherings, and meal prepping.
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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