Maddy's Potato Salad With Crab and Ranch Dressing

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 09/18/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 09/18/19

Potato Salad and Coleslaw
Potato Salad, Bean Salad, and Coleslaw. Mohamed Elkhamisy / EyeEm/Getty Images
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 8 to 10 Servings
Nutritional Guidelines (per serving)
536 Calories
35g Fat
41g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 to 10 Servings
Amount per serving
Calories 536
% Daily Value*
Total Fat 35g 44%
Saturated Fat 6g 29%
Cholesterol 55mg 18%
Sodium 615mg 27%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 17%
Protein 15g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. Peel the potatoes, if desired. Cut the potatoes into small chunks and put in a large saucepan.

  3. Cover the potatoes with water and bring to a boil over high heat.

  4. Reduce the heat to medium-low and continue cooking for about 10 minutes, or until the potatoes are tender.

  5. Drain and let the potatoes cool.

  6. Meanwhile, chop the red and green onions and pickles. Combine the cooled potatoes with the onions and pickles in a large bowl.

  7. In a small bowl, combine the mayonnaise and ranch dressing. Whisk to blend.

  8. Add enough of the mayonnaise mixture to the potato mixture to flavor and moisten as desired.

  9. Mix all ingredients well; taste and add salt and pepper, as needed.

  10. Refrigerate the salad for several hours or overnight.

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