Description
A rich and flavourful loaded potato salad made with tender baby Yukon Gold potatoes, creamy avocado, fresh spring onions, herbs, and crunchy crispy fried onions, all coated in a creamy homemade ranch dressing with lemon, Dijon mustard, and smoked paprika.
Ingredients
For the Potato Salad
2 lb (900 g) baby Yukon Gold potatoes, cut into bite-sized pieces
1/2 cup (75 g) crispy fried onions
1 large avocado, diced
1/2 cup (60 g) spring onions, thinly sliced
1/4 cup (30 g) fresh parsley, chopped
2 tbsp fresh chives, chopped
For the Creamy Ranch Dressing
1/2 cup (120 g) mayonnaise
1/2 cup (120 g) sour cream
1/4 cup (60 ml) buttermilk
2 tbsp ranch seasoning
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
For Extra Flavor
1 tbsp olive oil
1 tsp Dijon mustard
1/2 tsp smoked paprika
Instructions
1. Place the baby Yukon Gold potatoes in a large pot and cover them with cold salted water.
2. Bring the water to a boil and cook the potatoes for 10–12 minutes, or until fork-tender but still firm enough to hold their shape.
3. Drain the potatoes well and let them cool for about 10 minutes.
4. In a large mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, ranch seasoning, lemon juice, parsley, chives, garlic powder, black pepper, and salt until smooth and creamy.
5. Whisk the olive oil, Dijon mustard, and smoked paprika into the ranch dressing until everything is evenly incorporated.
6. Thinly slice the spring onions and chop the fresh parsley and chives. Dice the avocado shortly before assembling the salad.
7. Add the warm potatoes to the bowl with the creamy ranch dressing and gently toss until every potato is coated. Avoid overmixing.
8. Fold the sliced spring onions, chopped parsley, and fresh chives into the dressed potatoes.
9. Gently fold in the diced avocado, using a light touch so the avocado cubes remain intact.
10. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to develop and the salad to chill.
11. Just before serving, sprinkle the crispy fried onions generously over the top.
12. Garnish with extra spring onions, fresh chives, parsley, and a light sprinkle of smoked paprika.
13. Serve chilled or slightly cool alongside grilled meats, burgers, sandwiches, roasted vegetables, or other family favourites.
Notes
Don’t overcook the potatoes. Cook them until fork-tender but firm enough to hold their shape. Let the potatoes cool for about 10 minutes before mixing with the dressing. Fold the avocado in gently so the cubes stay intact. Dice the avocado shortly before assembling the salad. A little fresh lemon juice can help prevent browning. Chill the salad for at least 30 minutes before serving so the flavours have time to develop. Add the crispy fried onions at the last minute to keep them crunchy. For a lighter coating, start with part of the dressing and add more as needed. Fresh parsley and chives provide a brighter flavour and colour. The salad can be prepared ahead and refrigerated until serving. Keep the crispy fried onions separate until serving or add fresh onions to leftovers so they retain their crunch. Baby Yukon Gold potatoes work especially well, but other waxy or baby potatoes can also be used. Homemade ranch seasoning can be substituted for prepared ranch seasoning.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American