Buttermilk Ranch Potato Salad

Buttermilk ranch potato salad is a timeless and satisfying side dish, perfect for family picnics, barbecues, or weeknight dinners. According to Ksenia Prints of At the Immigrant's Table, this recipe combines fresh herbs, creamy buttermilk, and tender baby potatoes in a truly satisfying dish that feels familiar yet refreshing.

What sets this dish apart is making the ranch dressing from scratch with buttermilk, rather than opting for store-bought dressing. This choice elevates the salad significantly. The homemade dressing imbues each bite with a tangy, creamy richness that complements the potatoes and herbs perfectly. It adds a personalized touch and depth of flavor that store-bought dressings can't match.

In this post, we'll guide you through the straightforward steps to create this delectable dish, starting with crafting your very own buttermilk ranch dressing. No gourmet expertise is required; even novice cooks can whip up this crowd-pleaser with ease. We'll walk you through boiling baby potatoes to perfection, chopping a medley of fresh herbs, and creating a creamy ranch dressing that ties it all together. Whether you serve it as a side or make it the star of the show, this buttermilk ranch potato salad is sure to become a regular favorite at your table.

Gather the Ingredients for buttermilk ranch potato salad

To prepare a flavorful buttermilk ranch potato salad, you'll need the following ingredients: baby potatoes, fresh cilantro, dill, and parsley for herbal freshness. For the creamy dressing, gather buttermilk, plain Greek yogurt, and mayonnaise. Enhance the savory profile with scallions and garlic, and add an oniony touch with fresh chives. These straightforward components come together to create a delicious potato salad, free from unnecessary frills.

Preparing the baby potatoes

Begin by boiling the baby potatoes in a pot of water for approximately 15-20 minutes, or until they're tender. There's no need to peel baby potatoes — just wash them well and proceed. If you're using regular potatoes, we recommend peeling them for a smoother consistency, though you can also choose to leave the skins on for a rustic texture, depending on your preference. Once cooked, drain the potatoes and plunge them into a bowl of ice water to cool them completely.

Make the herb buttermilk ranch

While the potatoes cool, chop all the fresh herbs — cilantro, dill, parsley, and chives. Combining these herbs with buttermilk, Greek yogurt, mayonnaise, scallions, and minced garlic creates a creamy, herb-infused dressing. This step infuses the salad with vibrant flavors and a delightful creaminess. If you're not a fan of any of these herbs, experiment with different flavors or adjust the quantities to suit your taste.

Bringing it all together

Now, mix the cooled baby potatoes with the herb-infused dressing, ensuring each potato is coated with the flavorful sauce. Season with salt and pepper to enhance the overall taste. Sprinkle extra fresh herbs on top, if desired, for added freshness and presentation. This final step unites all the elements, delivering a satisfying buttermilk ranch potato salad that can be brought out to any picnic, BBQ, or weekend lunch. For a classic, old-school meal, accompany this refreshing salad with crispy fried buttermilk chicken. If you end up with leftover buttermilk, use it the next day for some buttermilk waffles.

Buttermilk Ranch Potato Salad
4.8 from 23 ratings
This buttermilk ranch potato salad recipe combines fresh herbs, buttermilk, and baby potatoes in a truly satisfying dish that feels familiar yet refreshing.
Prep Time
Cook Time
Potato salad with napkin and two spoons
Total time: 30 minutes
  • 1 ½ pounds baby potatoes, halved or quartered
  • 3 tablespoons fresh cilantro, plus more for serving
  • 3 tablespoons fresh dill, plus more for serving
  • 3 tablespoons fresh parsley leaves, plus more for serving
  • ⅓ cup buttermilk
  • ¼ cup plain Greek yogurt
  • 3 tablespoons mayonnaise
  • 3 tablespoons scallions
  • 1 ½ cloves garlic, minced
  • 3 tablespoons fresh chives
  1. Boil the baby potatoes in a pot of water for about 15-20 minutes, or until they're tender. Drain and place in an ice bath to stop the cooking.
  2. Chop all the herbs.
  3. Mix the fresh herbs, buttermilk, Greek yogurt, mayonnaise, scallions, garlic, and chives together.
  4. Mix in the cooled baby potatoes with the herb mixture. Season with salt and pepper to taste.
  5. Sprinkle with extra herbs for garnish, if desired. Serve immediately.
Calories per Serving 235
Total Fat 9.7 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Cholesterol 7.4 mg
Total Carbohydrates 32.4 g
Dietary Fiber 3.9 g
Total Sugars 3.3 g
Sodium 114.5 mg
Protein 5.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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