Roasted Ranch Potato Salad


My favorite ways to prepare potatoes is in salad form and the second best is roasted, this is the best of both worlds. Crispy roasted potatoes are sauced with fresh ranch style dressing, green onions, parsley and dill to make for a pleasing textural combination and tangy side dish perfect for any summer BBQ.


Roasted Ranch Potato Salad


  • 5 lb small potatoes
  • 1/4 c oil
  • 1 tbsp. salt


  • 1/2 c sour cream
  • 1/4 c mayo
  • 1/4 c apple cider vinegar
  • 2 tbsp. ranch powder
  • 10 green onions, chopped
  • 1 bunch of parsley, chopped
  • 1/4 c fresh dill frowns
  • 1 ½ tsp. pepper


  1. Preheat the oven to 400F.
  2. Cut the potatoes into bite sized pieces, if they are small enough potatoes you can cut them just in half.
  3. Toss the potatoes with the oil and salt in a large roasting pan, roast for 40 minutes until the potatoes are tender and crispy.


  1. Mix together the ingredients for the dressing and set aside until the potatoes are cooked.
  2. Mix together the roasted potatoes and the dressing while the potatoes are still warm, serve immediately.

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