Recipe Detail

Dill Pickle Ranch Potato Salad

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Number of Servings:


  1. 4 pounds - red potatoes scrubbed and cut into 1-inch chunks
  2. 4 - whole dill pickes finely chopped
  3. 1 packages - dry ranch seasoning
  4. 1/2 cups - light sour cream
  5. 1 cups - mayonnaise
  6. 1/4 cups - white wine viegar
  7. 1/4 cups - fresh dill finely chopped
  8. 1/4 cups - fresh parsley finely chopped


- Place the potatoes in a large pot and add enough water to cover by 1 inch. Season generously with salt. Partially cover and heat to a boil on high. Reduce heat and simmer 5-10 minutes, until tender. Drain well and cool slightly.

- Meanwhile, in a large bowl, stir together the pickles, ranch seasoning, sour cream, mayonnaise and vinegar. Add cooked potatoes to bowl and fold to combine. Cover and refrigerate until cold.

- Gently fold in the dill and parsley. Season with pepper to taste.


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