This Creole ranch potato salad recipe comes together fast, has a Cajun kick, and is perfect for summer BBQs and outdoor dining!
This post is sponsored by our long-term partner Tony Chachere’s – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
As the weather gets warmer, my thoughts turn to food that's best enjoyed on my patio, and potato salad is one of those recipes that comes to mind! I always love trying out new twists on it - this is no ordinary potato salad.
This Creole ranch potato salad has a creamy dressing that's mayo-based. I added Tony Chachere's Creole-Style Ranch Dressing (the blend of buttermilk and peppercorns makes this no boring ranch) and Tony's Original Creole Seasoning (the classic seasoning blend that's good on everything) along with smoked paprika, garlic powder, and a bit of hot sauce for that extra little bit of zing.
Chopped celery, pickles (I used sweet ones, but feel free to use dill if you prefer), and scallions add a bit of crunch and more delicious flavor.
Tony Chachere's is a family-owned business based in Opelousas, Louisiana, and they have been producing fantastic products to enhance Creole cooking for almost 50 years now.
Recipe notes & tips:
- I like to use Yukon Gold potatoes in here because they don't have to be peeled (their skins are thin) and they retain their shape quite well. Russet potatoes or red potatoes will work too, but you may want to peel them first.
- I use the old technique of sprinkling on some vinegar while the potatoes are cooling to add a bit more flavor/zip to the potato salad. Definitely try it if you haven't!
- Some crispy fried bacon would be fabulous in here if you want to add some meat.
- Potato salad will last for 3-5 days in the fridge. For food safety reasons, ensure that if this potato salad has spent time sitting outside/on the counter, it's eaten right away.
More Cajun-inspired side dishes to try:
- Cajun Pasta Salad - a summer favorite with an irresistibly creamy dressing
- Cajun Scalloped Potatoes - they're cheesy, creamy, and a little spicy
- Creole Sausage Balls with Remoulade Dipping Sauce - the classic appetizer with a Louisiana twist
- Cajun Panzanella Salad - a refreshing tomato and crouton salad with Tony's signature kick
Questions about this Creole ranch potato salad recipe? Did you make it? Let me know in the comments below! As always, tag me #saltandlavender on Instagram so I can see your creations.
Creole Ranch Potato Salad
- 2 pounds Yukon Gold Potatoes diced
- 1 tablespoon white vinegar
- 3 sticks celery chopped
- 1/3 cup scallions or red onions chopped
- 1/2 cup sweet or dill pickles chopped
- Cut the potatoes into small bite-size pieces that are similar size (no need to peel the potatoes, but you can if you prefer). Add them to a large pot (don't salt the water) and ensure that they're covered by 1" of water. Bring the potatoes to a boil over medium-high heat, then reduce the heat and let them simmer until they're tender when pierced by a knife.
- While the potatoes cook, add the dressing ingredients to a small bowl and mix together until smooth. Refrigerate the dressing until needed.
- Once the potatoes are cooked, drain them thoroughly and then return them to the pot they were cooked in. Drizzle them with the white vinegar and toss gently with 2 spoons. Let them cool for at least 20 minutes.
- While the potatoes are cooling, prep the celery, onions, and pickles, and add them to a large salad bowl.
- After the potatoes have cooled for the 20 minutes (they will still be warm but not so hot that the salad dressing will separate), add them to the salad bowl along with the dressing. Toss gently until coated. I like to sprinkle a little extra Tony's Creole Seasoning on top.
- Serve immediately or cover the bowl with plastic wrap and refrigerate to let the flavors meld a bit more prior to serving.
- There is no need to add extra salt to this recipe as Tony Chachere's seasoning and salad dressing both contain salt.
- This potato salad will last for 3-5 days in the fridge.
- Serves 6-8 depending on what else it's served with.