Go Back
Herby Dill Pickle Ranch Potato Salad
Print

Herby Dill Pickle Ranch Potato Salad

A refreshing smashed potato salad topped with tangy dill pickles and served on a bed of greens, dressed in a creamy, herby dill pickle ranch for a flavorful, satisfying dish.

Ingredients

Potatoes

  • 1 bag of mini potatoes
  • 2 tbsp olive oil
  • Salt & pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika

Dill Pickle Herby Ranch

  • 1 cup Greek yogurt plain
  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 2 tbsp chives chopped
  • 1 garlic clove grated
  • 2 tbsp lemon juice
  • 2 tbsp parsley chopped
  • 2 tbsp dill chopped
  • salt & pepper

Garnish

  • 1 pickle sliced
  • Chives
  • Dill
  • Parsley
  • Olive oil
  • Maldon flakey salt & pepper

Instructions

Boil the Potatoes

  • Bring a large pot of salted water to a boil.
  • Add the mini potatoes and cook until fork-tender, about 9 minutes.
  • Drain the potatoes.
  • Let them cool slightly.

Smash the Potatoes

  • Preheat oven to 450°F.
  • Place the cooked potatoes on a parchment-lined baking sheet.
  • Using the bottom of a glass, gently smash each potato until flattened but still intact.

Sizzle and Roast

  • Drizzle the smashed potatoes with olive oil.
  • Season with salt, pepper, garlic powder, onion powder, and paprika.
  • Roast in the oven for 25–30 minutes.
  • Flip halfway through.
  • Roast until golden and crispy.

Make Herby Ranch

  • Add all the ingredients to a large bowl.
  • Mix together until combined.
  • Season as necessary.

Assemble the Salad

  • Spread the herby ranch in a thick layer.
  • Place it on a large serving plate or shallow bowl.

Add the Potatoes

  • Place the hot, crispy smashed potatoes over the ranch base.

Garnish

  • Top with sliced pickles.
  • Add chopped chives, fresh dill, and parsley.
  • Drizzle with olive oil.
  • Sprinkle with Maldon flaky salt and black pepper.
  • Serve and enjoy!