Mom’s Ranch Potato Salad

Mom's Ranch Potato Salad

My Mom’s old-fashioned potato salad gets a new twist by simply adding ranch salad dressing into the mix. The potatoes are the stars alongside hard-boiled eggs, mayonnaise, Dijon mustard, vinegar, dill weed, green olives, red onions and my Mom’s secret ingredient: Worcestershire sauce.

This disappears faster than you can imagine at picnics and potlucks and has people asking for the recipe.

One of the things that makes it so good is her method of boiling the potatoes whole with the peels on. Of course I had to test her theory and I proved her right – no other way of cooking gave me quite the same results. When you boil them whole the outsides get a little mushy so when you mix the salad some of that starchy potato mixes in with the dressing to help make it super creamy and flavorful. That’s my theory and I’m sticking to it.

Old-Fashioned Potato Salad

I used Original Hidden Valley Ranch Dressing to give it a hint of tanginess that fits right in and complements the other flavors. You can change it up even more by using one of the flavored ranch dressingsbacon ranch, peppercorn ranch, cheese ranch or the spicy ranch flavor for a pop of heat – all depending on what kind of mood your in.

You can substitute chopped dill pickle or black olives in place of the green ones and use a different kind of potato like red or Yukon Gold.

Mom's Ranch Potato Salad

Mom’s Ranch Potato Salad

Rating: 51

Prep Time: 45 minutes

Yield: 8 - 10 servings as a side

Mom’s Ranch Potato Salad


1 + 1/2 pounds russet, Yukon Gold or red potatoes
7 large eggs
salt and fresh black pepper
1/2 cup Original Hidden Valley Ranch Dressing
2/3 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dried dill weed
1/3 cup diced red onion
1/3 cup diced Spanish green olive with pimentos or dill pickle
paprika, for sprinkling over top


  1. Scrub the potatoes clean. Add them to a large soup pot/Dutch oven (or 2) and cover with water. Bring to a boil and cook until fork tender 20 - 30 minutes, adding more boiling water if needed.
  2. Cook the eggs in a medium saucepan with enough water to cover plus a tablespoon of salt - bring to a boil and cook 8 - 10 minutes. Drain and cover with ice water to cool
  3. Drain the potatoes and put them in the refrigerator to cool.
  4. Peel the potatoes and cut into large cubes. Add to a large mixing bowl. Peel and dice six of the eggs, add to the bowl.
  5. In a medium bowl whisk the dressing, mayo, mustard, vinegar, worcestershire, dill and 1 teaspoon salt and 1/4 teaspoon black pepper together. Pour over the eggs and potatoes, add the red onion and olive, toss gently until well mixed.
  6. Taste and season with more salt and pepper if needed, if it seems dry add more dressing and mayo. Mix well.
  7. Scoop into a serving bowl. Slice the remaining egg and lay over top then sprinkle paprika all over. Refrigerate. Serve cold.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Ranch Potato Salad

From dressings and dips to sandwich spreads and side dish solutions, the special blend of herbs and spices makes Hidden Valley the perfect addition to any recipe. For more delectable ranch recipes, visit

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

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