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+ servings
Creole ranch potato salad in a serving bowl with Tony Chachere's Original Creole Seasoning shaker container and Tony's Ranch Dressing bottle

Creole Ranch Potato Salad

This Creole ranch potato salad recipe comes together fast, has a Cajun kick, and is perfect for summer BBQs and outdoor dining!
Course Side Dish
Cuisine American, Cajun/Creole
Keyword Cajun Potato Salad, Creole Potato Salad, Creole Ranch Potato Salad
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 20 minutes
Total Time 1 hour
Servings 8


  • 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.