Vegetarian Ranch Chive Potato Salad

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Tender baby potatoes get boiled to fork-tender perfection, then cooled just enough for a creamy ranch dressing to cling to every crevice. Sour cream, mayonnaise, and a touch of garlic-infused olive oil build a tangy, herb-flecked base, while crisp celery, scallion greens, and a generous handful of fresh chives keep every bite bright and crunchy. A finishing scatter of fresh dill adds an extra layer of garden-fresh flavor right before serving. It's the kind of potato salad that gets better as it sits, making it an easy make-ahead side for potlucks, barbecues, or a weeknight dinner table. Since there's no meat, poultry, or fish anywhere in the mix, this one is a natural, no-fuss fit for a vegetarian spread.

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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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