Dill Pickle Ranch Potato Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 pounds - red potatoes, scrubbed and cut into 1-inch chunks
  • 4 - whole dill pickes, finely chopped
  • 1 packages - dry ranch seasoning
  • 1/2 cups - light sour cream
  • 1 cups - mayonnaise
  • 1/4 cups - white wine viegar
  • 1/4 cups - fresh dill, finely chopped
  • 1/4 cups - fresh parsley, finely chopped
  • Directions:

    - 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.

    Main Ingredient:


    Category:  Vegetable salads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 10 min

    Posted By:


    Posted On:

    May 18, 2020

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