Imagine a potato salad so deliciously creamy and packed with flavor that nobody will believe it's dairy-free! This Dairy Free Ranch Potato Salad is about to become your new go-to side dish that will have everyone asking for seconds. Perfect for those with lactose intolerance, dairy allergies, or anyone looking to enjoy a lighter, healthier twist on a classic summer favorite. Get ready to transform your picnic and barbecue game with this incredibly simple yet mouthwatering recipe that proves dairy-free can be just as delectable as traditional potato salad.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds potatoes, diced
- 1/2 cup dairy-free ranch dressing
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- Salt and pepper to taste
Instructions
- Wash and dice the potatoes into uniform 1/2-inch cubes, ensuring they are roughly the same size for even cooking.
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook the potatoes for 10-12 minutes until they are tender but not falling apart. Test doneness by piercing with a fork.
- Drain the potatoes in a colander and rinse briefly with cold water to stop the cooking process. Allow potatoes to cool and drain completely.
- While potatoes are cooling, finely chop the green onions and celery into small, uniform pieces.
- Transfer the cooled potatoes to a large mixing bowl. Add chopped green onions and celery.
- Pour the dairy-free ranch dressing over the potatoes and vegetables. Gently fold the ingredients together to coat evenly.
- Season with salt and pepper to taste, mixing carefully to distribute seasonings.
- Cover the potato salad and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, give the potato salad a gentle stir and adjust seasoning if needed. Garnish with additional chopped green onions if desired.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape well during boiling.
- Uniform cutting matters: Dice potatoes into consistent 1/2-inch cubes to ensure even cooking and a professional look.
- Salt your boiling water: This helps season the potatoes from the inside out, enhancing overall flavor.
- Cool potatoes completely: Allow potatoes to cool and drain thoroughly to prevent a watery potato salad.
- Chill before serving: Refrigerating for at least 30 minutes helps the flavors meld and improves the taste.
- Customize your ranch: If you can't find store-bought dairy-free ranch, try making your own with dairy-free mayo and herbs.
- Make ahead: This salad tastes even better the next day, so it's perfect for meal prep and gatherings.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
