Creamy No Mayo Potato Salad made with ranch dressing instead of mayonnaise. Tender red potatoes are boiled to perfection, mingle with crisp celery and finely chopped onion and then covered in 3/4 cup of Ranch Salad Dressing.
No Mayo Potato Salad
I know not everyone loves potato salad made with mayonnaise, so to make it super creamy we’re going to use ranch salad dressing instead!
This potato salad is made in 20 minutes and only uses 6 ingredients. And what a bonus, no peeling potatoes, we’re just washing and cubing these red potatoes up! With every bite you’re going to get a nice crunch due to the celery and onion.
Here’s what you need to make this creamy potato salad.
- red potatoes
- onion (green or yellow)
- ranch salad dressing
- chili powder
- salt & pepper
How to Make Potato Salad
- Cook Potatoes: Boil 2 pounds of red potatoes in salted water until fork-tender (about 15 minutes).
- Prepare Ingredients: Chop 2 stalks of celery and finely chop 1/2 cup of onion.
- Mix Dressing: In a large bowl, combine the cooked potatoes, celery, onion, 3/4 cup of Ranch Salad Dressing, 1 teaspoon of chili powder, and salt and pepper to taste.
- Combine: Gently mix all the ingredients in the bowl until the potatoes and other ingredients are coated with the dressing and spices.
- Serve or Chill: Serve the potato salad immediately, or for a chilled option, refrigerate the salad for about 2 hours before serving.
Remember to store any leftovers in an airtight container in the refrigerator and consume within 3-5 days.
How to Store Potato Salad
To store potato salad, follow these quick steps:
- Cool: Allow the potato salad to cool to room temperature after preparation.
- Container: Transfer the salad to an airtight container.
- Refrigerate: Place the container in the refrigerator.
- Consume: Enjoy within 3-5 days for optimal freshness.
By following these simple steps, you’ll keep your potato salad safe and delicious for longer periods.
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No Mayo Potato Salad (with ranch dressing)Print
- 2 pounds red potatoes washed and cut into bite size pieces
- 2 stalks celery chopped
- 1/2 cup onion (green or yellow) finely chopped
- ¾ cup Ranch Salad Dressing
- 1 teaspoon chili powder
- salt + pepper to taste
- Bring pot of salted water to boil and add potatoes. Add the potatoes and simmer runtil they a fork easily slides in, about 15 minutes. Drain and place them in a large bowl.
- Add celery, onion, ranch dressing, chili powder and salt and pepper into the bowl and mix to fully coat the potatoes.
- Serve immediately or if preferred chilled, put in the refrigerator for 2 hours.