Loaded Ranch Potato Salad
This Loaded Ranch Potato Salad is made with crispy roasted potatoes that are generously topped with a creamy Greek yogurt ranch dressing and fresh green onions. The baked potato salad makes a simple side that’s not only filling and incredibly versatile, but also perfect for summer BBQs or spring gatherings without being overly heavy. Think of it as a fresh take on a warm potato salad with an extra protein kick.
Don’t miss some handy tips below the recipe.
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Loaded Ranch Potato Salad
Ingredients
- 2 lb Yukon potatoes diced, bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 green onions sliced
Greek Yogurt Ranch Dressing
- 1 cup Greek yogurt or plain yogurt
- 2 tbsp fresh parsley extra as garnish
- 2 tbsp fresh chives extra as garnish
- 2 tbsp fresh dill extra as garnish
- 1 garlic clove
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
- Wash and dry the potatoes. Cut them into bite-sized pieces. Place them into a large bowl and add the olive oil, salt, and pepper. Stir to combine.2 lb Yukon potatoes, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp ground black pepper
- Bake the seasoned potatoes for 35-40 until golden brown and fork-tender.
- Meanwhile, make the Greek yogurt ranch dressing by adding all ingredients to a stand-up blender or food processor. Reserve some fresh herbs as garnish.1 cup Greek yogurt, 2 tbsp fresh parsley, 2 tbsp fresh chives, 2 tbsp fresh dill, 1 garlic clove, 1 tbsp lemon juice, 1/2 tsp salt, 1/8 tsp ground black pepper
- Blend to fully combine, scraping down the sides as needed. Adjust the consistency if needed by adding the milk, a tablespoon at a time. Season the ranch dressing to taste with salt and pepper.
- Once the potatoes are fully baked, let them cool down slightly and pour the ranch seasoning on top. Garnish with fresh herbs, sliced green onions, extra salt and pepper. Serve the loaded ranch potatoes immediately.3 green onions
Video
Notes
Nutrition
Ingredients and substitutions
- Potatoes – Yukon potatoes are perfect as they’re great roasting potatoes and offer a nice golden color. You can also use Russet potatoes or red potatoes for a crispier crust.
- Green onions – They add extra color and savory flavors. You can also roast some red onion alongside the potatoes and use them instead.
- Greek yogurt – I use homemade Instant Pot Greek yogurt but any store-bought plain Greek yogurt or other plain yogurt will work for this recipe. Full fat is best for maximum flavor but you can add some sour cream or mayonnaise as well for extra richness.
- Milk:Â Use whole milk to adjust the consistency of the dressing to your liking. You can add some buttermilk instead of milk for a more classic ranch flavor as well.
- Herbs – Fresh is best when it comes to ranch but you can use dried herbs too. Simply use half the amount stated in the recipe as dried herbs are stronger in flavor than fresh ones.
Key steps: loaded baked potato salad
1. Make sure you dry the potatoes well after washing for them to crisp up nicely in the oven.
2. No need to chop the fresh herbs. The blender will take care of it.
3. Add milk or buttermilk to adjust the consistency of the dressing to your liking. Depending on the type of Greek yogurt you’re using the dressing can be fairly thick.
4. Let the potatoes cool down slightly or the dressing will just run away on you. You want to serve the potatoes warm, not hot.
My top 3 loaded potato tips
- Hot oven: Make sure the oven is fully up to temperature when adding the potatoes to ensure they’re fully cooked in the given time frame.
- Up the protein: Increase the protein content further by making my high-protein cottage cheese ranch dressing.
- Get creative: I kept it pretty minimal and fresh when it came to loading the baked potatoes. Other delicious toppings include crispy turkey bacon pieces, boiled eggs for extra-protein, or some pickles to add some tangy flavors.
