Maddy's Potato Salad With Crab and Ranch Dressing

Potato Salad and Coleslaw
Potato Salad, Bean Salad, and Coleslaw. Mohamed Elkhamisy / EyeEm/Getty Images
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 8 to 10 Servings
Ratings (5)

By Diana Rattray

Updated 02/15/17

This is a refreshing potato salad to take along to a cookout or make it for a summer potluck event. The recipe is a family favorite, shared on our forum by Maddy. The salad is perfect for a potluck or large gathering. 

What You'll Need

  • 5 pounds red potatoes
  • 1/2 cup finely chopped red onion
  • 1 bunch of green onions, finely chopped
  • chopped dill pickles. to taste
  • 2 cups of mayonnaise, or to taste
  • 1 package dry buttermilk ranch dressing
  • 1 pound good quality flaked crabmeat

How to Make It

  1. Peel the potatoes, if desired. Cut the potatoes into small chunks and put in a large saucepan.
  2. Cover the potatoes with water and bring to a boil over high heat.
  3. Reduce the heat to medium-low and continue cooking for about 10 minutes, or until the potatoes are tender.
  4. Drain and let the potatoes cool.
  5. Meanwhile, chop the red and green onions and pickles. Combine the cooled potatoes with the onions and pickles in a large bowl.
  1. In a small bowl, combine the mayonnaise and ranch dressing. Whisk to blend.
  2. Add enough of the mayonnaise mixture to the potato mixture to flavor and moisten as desired.
  3. Mix all ingredients well; taste and add salt and pepper, as needed.
  4. Refrigerate the salad for several hours or overnight.

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Nutritional Guidelines (per serving)
Calories 536
Total Fat 35 g
Saturated Fat 6 g
Unsaturated Fat 8 g
Cholesterol 55 mg
Sodium 615 mg
Carbohydrates 41 g
Dietary Fiber 5 g
Protein 15 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)