Hot Potato Salad with Ranch Dressing

When you need potato salad without the fuss, this ranch version is your answer.

Boil red potatoes until tender, cube them while they’re still warm, then toss with sliced scallions and creamy ranch dressing.

The warm potatoes soak up the dressing like a sponge, creating a creamy, tangy salad that’s ready in 30 minutes.

Dust with paprika for color and garnish with fresh chives for a pop of green.

Kitchen Tips

• Toss while warm: Hot potatoes absorb dressing better than cold ones. Cut and dress them while they’re still steaming for maximum creaminess.
• Don’t overcook potatoes: You want them tender but not falling apart. Test with a fork at 15 minutes and every few minutes after.
• Red potatoes are key: Their waxy texture holds up better than russets, which can turn mealy and mushy.