Vegan Ranch Chive Potato Salad

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Tender baby potatoes are boiled until just fork-soft, then spread out to cool so every craggy edge can really grab onto the dressing. Crisp celery, scallion greens, and a generous handful of fresh chives bring color and crunch, while a hit of Dijon mustard, apple cider vinegar, and garlic-infused olive oil keeps the dressing tangy and full of flavor. Dried dill and parsley add that classic herby ranch character you're after, and a scatter of fresh dill on top finishes it with a bright, garden-fresh note. This one actually gets better after a day or two in the fridge, making it a great make-ahead side for potlucks or weeknight dinners alike. It's a solid pick for a plant-based table, and it holds up beautifully whether served room temperature or chilled.

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Ingredients

6 servings

For the salad

2 lbs baby potatoes (red or yellow), halved
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1 tsp salt, plus more for the cooking water
3 stalks celery, thinly sliced
½ cup scallion green tops, thinly sliced
¼ cup fresh chives, finely chopped
2 tbsp fresh dill, roughly chopped (optional)

For the ranch dressing

½ cup sour cream
⅓ cup mayonnaise
1 tbsp garlic-infused olive oil
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp dried dill
½ tsp dried parsley
¼ tsp black pepper
½ tsp salt

Instructions

1
Place the halved baby potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are tender when pierced with a fork with no resistance, about 12–15 minutes.
2
Drain the potatoes in a colander and spread them in a single layer on a sheet pan or large plate to cool for 20–30 minutes, until no longer steaming. Do not rinse — the dry surface helps the dressing cling.

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