10 Delicious Ranch Potato Salad Variations Under 250 Calories

Ranch potato salad is a classic dish that can be both satisfying and light on calories. This collection presents 10 tasty variations that keep each serving under 250 calories. Perfect for picnics, barbecues, or meal prep, these recipes will spice up your side dish game while staying mindful of your calorie intake. Get ready to mix things up in the kitchen!

Classic Ranch Potato Salad: Red Potatoes, Light Ranch Dressing, Chopped Green Onions.

This classic ranch potato salad is a delightful twist on a traditional favorite. With tender red potatoes and a creamy light ranch dressing, it brings a refreshing taste to any meal. The chopped green onions add a nice crunch and a burst of flavor, making this dish both satisfying and easy to prepare.

Perfect for picnics, barbecues, or simply a side dish at dinner, this potato salad is low in calories yet big on taste. It’s a simple recipe that can be whipped up in no time, making it a go-to for those warm days when you crave something light and flavorful.

Ingredients

• 2 pounds red potatoes, diced
• 3/4 cup light ranch dressing
• 1/4 cup chopped green onions
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring water to a boil and add the diced red potatoes. Cook for about 10-15 minutes or until fork-tender. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine the light ranch dressing, garlic powder, paprika, salt, and pepper.
3. Toss the Salad: Once the potatoes are cool, add them to the dressing along with chopped green onions. Gently toss to coat all the potatoes.
4. Chill: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together.
5. Serve: Enjoy your classic ranch potato salad chilled, garnished with extra green onions if desired.

Bacon Ranch Potato Salad: Baby Potatoes, Turkey Bacon Bits, Light Ranch Dressing.

This Bacon Ranch Potato Salad is a delightful twist on a classic dish. With tender baby potatoes, crispy turkey bacon bits, and a light ranch dressing, it’s packed with flavor and comes in under 250 calories. Perfect for a picnic or a backyard barbecue, this salad combines the savory taste of bacon with the creaminess of ranch dressing for a satisfying side dish that everyone will love.

Making this salad is a breeze. You only need a few simple ingredients, and it can be prepared in just under 30 minutes. The combination of fresh potatoes and tasty bacon provides a satisfying crunch, while the ranch dressing ties it all together. It’s a healthier option that doesn’t compromise on taste!

Ingredients

• 1 pound baby potatoes
• 4 slices turkey bacon, cooked and crumbled
• 1/2 cup light ranch dressing
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Boil the baby potatoes in salted water for about 15 minutes or until fork-tender. Drain and let them cool slightly before cutting them into halves or quarters.
2. In a large bowl, combine the cooked potatoes, crumbled turkey bacon, and chopped parsley.
3. Add the light ranch dressing, mixing gently until all the ingredients are well coated.
4. Season with salt and pepper to taste. Refrigerate for at least 15 minutes before serving to allow the flavors to meld.
5. Serve chilled and enjoy your delicious Bacon Ranch Potato Salad!

Avocado Ranch Potato Salad: Yukon Gold Potatoes, Mashed Avocado, Ranch Seasoning.

This Avocado Ranch Potato Salad is a fresh twist on a classic favorite. With creamy mashed avocado taking the place of traditional dressings, this dish is both satisfying and light, making it perfect for summer barbecues or potlucks. The Yukon Gold potatoes provide a buttery texture, while the ranch seasoning adds a burst of flavor that keeps you coming back for more.

Simple to prepare, this salad combines the richness of avocado with the comforting taste of potatoes, making it a delicious side dish that is also under 250 calories per serving. It’s a hit for any gathering!

Ingredients

• 2 pounds Yukon Gold potatoes, diced
• 2 ripe avocados
• 1 packet ranch seasoning mix
• 1/4 cup Greek yogurt
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Boil the Potatoes: In a large pot, bring water to a boil. Add diced Yukon Gold potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool.
2. Prepare the Avocado Mixture: In a bowl, mash the ripe avocados. Mix in the ranch seasoning and Greek yogurt until well combined.
3. Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, cherry tomatoes, cucumber, and red onion. Fold in the avocado mixture gently until everything is well coated.
4. Season: Taste and add salt and pepper as needed. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish and Serve: Before serving, garnish with fresh cilantro or parsley. Enjoy!

Greek Yogurt Ranch Potato Salad: Russet Potatoes, Greek Yogurt, Ranch Seasoning Mix.

This Greek Yogurt Ranch Potato Salad combines the classic flavors of ranch with a healthier twist. Using Greek yogurt instead of mayonnaise gives it a creamy texture while keeping the calorie count low. The russet potatoes provide a hearty base, making this salad both satisfying and refreshing.

The taste is a delightful blend of tangy yogurt, savory ranch seasoning, and tender potatoes. It’s super easy to whip up, making it a great side dish for any gathering or a quick lunch option. Plus, it’s a fantastic way to enjoy a classic dish with a healthier flair!

Ingredients

• 2 cups russet potatoes, diced
• 1/2 cup plain Greek yogurt
• 2 tablespoons ranch seasoning mix
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a pot of salted water, bring diced russet potatoes to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine Greek yogurt and ranch seasoning. Stir until well mixed.
3. Combine Ingredients: Add cooled potatoes to the bowl with the dressing. Gently mix until potatoes are well coated.
4. Season: Add salt and pepper to taste. Garnish with fresh parsley.
5. Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.

Spicy Ranch Potato Salad: Red Potatoes, Spicy Ranch Dressing, Chopped Jalapeños.

This Spicy Ranch Potato Salad is a delightful twist on the classic side dish. Featuring tender red potatoes mixed with a zesty spicy ranch dressing and fresh chopped jalapeños, it brings a kick that will excite your taste buds. The combination of creamy and spicy flavors makes it a perfect addition to any picnic or barbecue.

Easy to prepare, this potato salad is ready in no time and is sure to impress your friends and family. The freshness of the ingredients shines through, making each bite a delicious experience. Plus, it’s light enough to enjoy without the guilt!

Ingredients

• 4 cups red potatoes, diced
• 1/2 cup spicy ranch dressing
• 1/4 cup chopped jalapeños (adjust to taste)
• 1/4 cup chopped green onions
• Salt and pepper, to taste

Instructions

1. Boil the Potatoes: Place the diced red potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
2. Mix the Ingredients: In a large bowl, combine the cooled potatoes, spicy ranch dressing, chopped jalapeños, and green onions. Stir gently to coat the potatoes evenly.
3. Season: Add salt and pepper to taste, mixing well.
4. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

Dill Ranch Potato Salad: Gold Potatoes, Light Ranch Dressing, Fresh Dill.

Dill Ranch Potato Salad is a refreshing twist on traditional potato salad. The creamy, tangy light ranch dressing complements the tender gold potatoes perfectly, while the fresh dill adds a burst of flavor that brightens up the dish. This recipe is not only simple to make but also light on calories, making it a fantastic choice for any gathering or weeknight dinner.

The subtle sweetness of the gold potatoes combined with the herbaceous dill creates a delightful taste that everyone will love. Plus, it comes together in just a few steps, so you won’t be spending all day in the kitchen!

Ingredients

• 2 pounds gold potatoes, peeled and diced
• 1/2 cup light ranch dressing
• 1/4 cup fresh dill, finely chopped
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the diced gold potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine the light ranch dressing, chopped dill, and green onions. Stir well to incorporate.
3. Toss Together: Once the potatoes have cooled, add them to the dressing mixture. Gently toss until the potatoes are fully coated. Season with salt and pepper to taste.
4. Chill and Serve: Refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

Egg & Ranch Potato Salad: Russet Potatoes, Chopped Hard-Boiled Eggs, Light Ranch.

This Egg & Ranch Potato Salad is a delightful twist on a classic dish. It features tender russet potatoes combined with chopped hard-boiled eggs, creating a creamy and satisfying texture. The light ranch dressing adds a zesty flavor that enhances the natural taste of the potatoes and eggs. It’s a simple recipe that’s easy to whip up for any gathering or as a side for dinner.

The combination of ingredients makes this potato salad a crowd-pleaser, offering a refreshing taste without being heavy. Perfect for warm days or as a comfort food staple, this salad is not only delicious but also under 250 calories per serving!

Ingredients

• 4 medium russet potatoes, peeled and diced
• 4 hard-boiled eggs, chopped
• 1 cup light ranch dressing
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup green onions, chopped
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Boil the Potatoes: In a large pot, add the diced russet potatoes and cover them with water. Bring to a boil, and cook until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Eggs: While the potatoes are cooling, chop the hard-boiled eggs and set aside.
3. Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, chopped eggs, light ranch dressing, salt, pepper, and green onions. Gently fold to mix everything together without mashing the potatoes.
4. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with fresh parsley if desired.

Cheddar Ranch Potato Salad: Baby Potatoes, Shredded Low-Fat Cheddar, Ranch Dressing.

This Cheddar Ranch Potato Salad is a delightful twist on a classic side dish! It pairs the creamy richness of ranch dressing with the mild flavor of baby potatoes and the sharpness of low-fat cheddar cheese. It’s simple to make and perfect for summer barbecues or family gatherings.

The combination of tender potatoes and tangy ranch dressing creates a refreshing dish that’s both satisfying and light, all while keeping it under 250 calories per serving. You’ll love the crunch from fresh herbs and the cheesy goodness!

Ingredients

• 1 pound baby potatoes
• 1/2 cup low-fat ranch dressing
• 1/2 cup shredded low-fat cheddar cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a pot of salted water, boil the baby potatoes until fork-tender, about 15 minutes. Drain and let cool.
2. Prepare the Dressing: In a large bowl, combine the ranch dressing, salt, and pepper.
3. Mix Ingredients: Cut the cooled potatoes in half and gently fold them into the dressing. Add in the shredded cheddar and parsley, mixing until evenly coated.
4. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Enjoy cold or at room temperature!

Herb Ranch Potato Salad: Red Potatoes, Ranch Dressing, Parsley And Chives.

This Herb Ranch Potato Salad is a delightful twist on a classic dish. The combination of tender red potatoes, creamy ranch dressing, and fresh herbs creates a light and refreshing flavor that’s perfect for any occasion. It’s simple to whip up, making it a great choice for potlucks, picnics, or a side dish at dinner.

The vibrant colors and contrasting textures make this salad visually appealing, while the taste is a perfect balance of creamy and herby. With just a few ingredients, you can enjoy a side dish that feels indulgent yet stays under 250 calories!

Ingredients

• 1 pound red potatoes, quartered
• 1/2 cup ranch dressing (light version for fewer calories)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, add quartered red potatoes and cover them with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.
2. Mix the Dressing: In a bowl, combine the ranch dressing, chopped parsley, and chives. Stir well to combine.
3. Combine Ingredients: Once the potatoes are cool, add them to the dressing mixture. Gently toss until the potatoes are well coated.
4. Season: Add salt and pepper to taste. Mix again and adjust seasoning if needed.
5. Chill: Refrigerate for at least 30 minutes before serving to let the flavors meld together.

Mustard Ranch Potato Salad: Gold Potatoes, Dijon Mustard, Light Ranch Dressing.

This Mustard Ranch Potato Salad is a delightful twist on the classic dish. It combines tender gold potatoes with the tangy zest of Dijon mustard and the creamy goodness of light ranch dressing. The result is a salad that’s both refreshing and satisfying, making it a perfect side for any meal.

With its vibrant flavors and creamy texture, this potato salad is easy to whip up, making it a great choice for gatherings or a simple weeknight dinner. Plus, it keeps things light at under 250 calories per serving!

Ingredients

• 2 lbs gold potatoes, diced
• 1/4 cup Dijon mustard
• 1/2 cup light ranch dressing
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: In a large pot, bring water to a boil and add diced gold potatoes. Cook until fork-tender, about 10-15 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine Dijon mustard and light ranch dressing, mixing well.
3. Combine: Add the cooled potatoes to the dressing, along with chopped green onions and parsley. Stir gently until everything is well coated.
4. Season: Taste and adjust seasoning with salt and pepper as needed.
5. Chill: Refrigerate for at least 30 minutes before serving to let flavors meld.