Our Creamy Ranch Potato Salad with Greek yogurt and lots of fresh herbs, skips out on the mayo while keeping that creamy SUPER fresh flavor!

We even get a boost of protein from the Greek yogurt + Eggs.The BEST potatoes for a great salad are waxy potatoes such as Yukon Gold, or Red Potatoes that really hold up once they’re cooked and keep a firm texture in the potato salad when you chop them up and stir them in.

Another key to THE PERFECT potato salad here is to make sure the cubed potatoes are the same size. This way, they will all cook at the same rate.

Check potatoes after 5 minutes of boiling. Cubed potatoes will cook more quickly than whole potatoes; smaller potatoes will cook more quickly than larger potatoes.

Begin checking the potatoes after around 5 minutes of simmering; most potatoes will be done in 10 minutes.Makes 8 servings

Ingredients:

• 2 lbs small new Yukon gold potatoes, cut into 1 1/2 inch cubes
• 1 tsp sea salt
• 8 hard-boiled eggs, sliced

For the homemade ranch dressing: 

• 1 tsp sea salt, or to taste
• 1/4 tsp fresh ground black or white pepper
• 2 cups full fat plain Greek yogurt
• 2 Tbsps fresh chopped dill
• 2 Tbsps fresh chopped chives
• 2 Tbsps fresh chopped parsley leaves
• 3 fresh garlic cloves, minced
• 1/4 cup minced sweet onion

Instructions:

Add potatoes and sea salt to a large saucepan and fill it with enough water to cover the potatoes. Bring to a rapid boil, then reduce the heat to LOW, and simmer uncovered for 5-10 minutes, or just until potatoes are tender but firm.A fork should pierce easily, but don’t overcook or else you’ll just have mush. Drain and allow potatoes to fully cool.Meanwhile, prepare the dressing by combining all dressing ingredients in a large bowl. Whisk dressing really well then add in your cooked & cooled potatoes, and toss gently to coat, then add in sliced eggs, and gently combine. Sprinkle with additional chives and fresh ground black pepper.

Enjoy!

❤Rachel

Clean Eating Ranch Potato Salad for Sunny Days!

August 10, 2019

by Rachel Maser - CleanFoodCrush

Category Salads Sides

Ingredients

• 2 lbs small new Yukon gold potatoes, cut into 1 1/2 inch cubes
• 1 tsp sea salt
• 8 hard boiled eggs, sliced
• For the homemade ranch dressing:
• 1 tsp sea salt, or to taste
• 1/4 tsp fresh ground black or white pepper
• 2 cups full fat plain Greek yogurt
• 2 Tbsps fresh chopped dill
• 2 Tbsps fresh chopped chives
• 2 Tbsps fresh chopped parsley leaves
• 3 fresh garlic cloves, minced
• 1/4 cup minced sweet onion

Instructions

1. Add potatoes and sea salt to a large saucepan and fill it with enough water to cover the potatoes.
2. Bring to a rapid boil, then reduce the heat to LOW, and simmer uncovered for 5-10 minutes, or just until potatoes are tender but firm.
3. A fork should pierce easily, but don't overcook or else you'll just have mush.
4. Drain and allow potatoes to fully cool.
5. Meanwhile, prepare the dressing by combining all dressing ingredients in a large bowl.
6. Whisk dressing really well then add in your cooked & cooled potatoes, and toss gently to coat, then add in sliced eggs, and gently combine.
7. Sprinkle with additional chives and fresh ground black pepper.
8. Enjoy!

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