Potatoes tossed with ranch, pickles, spices for a tangy, flavorful side; great for picnics or get-togethers.
# Components:
→ Potatoes
01 - 1.5 lbs baby red potatoes, scrubbed and cut into 1-inch pieces
→ Dressing
02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
04 - 1/4 cup buttermilk
05 - 2 tablespoons ranch seasoning mix
06 - 2 tablespoons pickle juice
07 - 2 teaspoons hot sauce, or to taste
08 - 1/2 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
→ Add-ins
10 - 3/4 cup dill pickles, finely chopped
11 - 1/2 cup celery, finely chopped
12 - 1/4 cup red onion, finely diced
13 - 2 tablespoons fresh dill, chopped
14 - 2 tablespoons chives, chopped
15 - 2 hard-boiled eggs, peeled and chopped (optional)
# Method:
01 - Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer for 10–12 minutes, until fork-tender. Drain well and let cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, pickle juice, hot sauce, smoked paprika, salt, and pepper until fully incorporated.
03 - Add warm potatoes to the dressing. Gently toss to coat the pieces evenly with the mixture.
04 - Fold in chopped dill pickles, celery, red onion, fresh dill, chives, and hard-boiled eggs if using. Mix until distributed throughout.
05 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld and salad to chill.
06 - Taste and adjust seasoning with salt, pepper, or additional hot sauce if desired. Garnish with extra dill or chives before serving.
