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This healthy dill ranch potato salad with avocado and eggs is creamy, flavorful, and protein-packed. A yummy twist on classic potato salad—perfect for summer meals.
Whether you’re serving it at a summer BBQ, meal-prepping for the week, or looking for a healthy twist on traditional potato salad, this recipe is wholesome, flavorful, and perfect for sharing.
This recipe is also naturally dairy-free, gluten-free, Paleo and Whole30 compliant. It is made of healthy carbs (potatoes), fats (avocado), and protein (hard boiled eggs). It’s everything you want in a meal to leave you feeling satisfied and full, with the yummy taste of ranch added.
Try my dairy-free Mexican street corn, smore rice crispies, or apricot tart for other yummy summer recipes.
Table of Contents
What makes this recipe great
- It is protein-packed and satisfying. The egg and avocado add this element to the dish.
- It is perfect for any occasion. This recipe is great for BBQs, picnics, potlucks, or meal prep lunches.
- It is naturally gluten-free and dairy-free. This recipe is made of simple ingredients that fit into many diets, such as Paleo and Whole30.
- The healthy homemade ranch with dill takes it to a whole other level. It gives it a zesty herby kick.
Recipe ingredients:
- Potatoes– this makes up the base of the salad.
- Hard boiled eggs– add protein to the dish.
- Avocado– adds nice creaminess to the dish.
- Mayonnaise, almond milk, fresh dill, dried parsley, onion powder, garlic powder, lemon juice, salt and pepper– these are used to make the ranch dressing.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of fresh dill, you can use freeze dried dill. Use 2 teaspoons freeze dried dill instead of the 1/4 cup fresh dill.
- Instead of almond milk, you can use any milk of choice.
Step by step instructions:
I like making this salad in steps so that I use my time efficiently.
Step 1: Boil the potatoes.
Step 2: Boil the eggs to make hard boiled eggs.
Cook both the potatoes and eggs at the same time on the stovetop so that they are both ready in 15-20 minutes.
Step 3: While the potatoes and eggs cook, make the creamy dill ranch dressing.
To make the dressing, mix the mayonnaise, almond milk, fresh dill, dried parsley, onion powder, garlic powder, lemon juice, salt and pepper.
Step 4: Cut the hard boiled eggs into cubes, cut the avocado into cubes.
Cut the avocado last so it doesn’t brown.
Step 5: Mix together the boiled potatoes, hard boiled eggs, avocado, and ranch dressing. You can do this while everything is hot. It tastes good this way.
Recipe FAQs
I would because they have a buttery texture and taste. But feel free to use red potatoes or your favorite potato of choice!
Yes! You can boil the potatoes and eggs up to 2 days in advance. For best texture, add the avocado and dill ranch dressing just before serving.
Stored in an airtight container, it will stay fresh for 3–4 days. To keep the avocado from browning, drizzle with a little lemon juice before mixing.
Absolutely. While homemade dill ranch gives the freshest flavor, a high-quality store-bought ranch works too. Just stir in fresh dill for that herby kick.
Make sure to use one that works with your diet ( gluten-free, dairy-free, Paleo etc)
Other yummy healthy potato salad recipes:
This French Potato and Tuna Salad is a fresh and flavorful homemade potato salad with the best tasting dressing!
This Sweet Potato Salad Niçoise has lots of great classic nicoise flavor but with a sweet potato twist!
This Grilled Potato Salad from Thyme and Joy has extra oomph from the grilled potato.
This Potato Salad Recipe from Meaningful Eats has extra flavor thanks to a secret trick!
Did you try this recipe? Please leave me a ⭐ review below!
Healthy Dill Ranch Potato Salad with Avocado and Eggs
Ingredients
Potato Salad Ingredients:
- 2 lbs gold potatoes, cut into 1.5 inch cubes/pieces
- 2 medium avocados, chopped
- 6 hard boiled eggs, peeled and chopped
- 1/2 tsp salt
- 1/4 tsp pepper
Dill Ranch Dressing Ingredients:
- 1/2 cup paleo mayo
- 1/4 cup almond milk
- 1/4 cup fresh dill, packed into the measuring cup ( or use 2 teaspoons freeze dried dill)
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp lemon juice
Instructions
- Cut potatoes into 1.5 inch cubes. Put into boiling water and cook for 15-18 minutes, until fork tender, then drain.
- At the same time, hard boil the eggs using your favorite technique. I cooked mine in boiling water for 20 minutes.
- Make the dill ranch dressing while the potatoes and eggs cook. Put the mayo, almond milk, fresh dill, parsley, onion powder, garlic powder, salt, pepper and lemon juice all into a food processor and mix. Set aside.
- Cut the avocado last so it doesn't brown.
- Add the cooked potatoes, cubed hard boiled eggs and cubed avocado into a large bowl. Add the ranch dressing and mix. Season with salt and pepper. I added 1/2 tsp salt and 1/4 tsp pepper at the end.
- You can eat this salad warm, it is delicious! Put the rest in a tupperware and save in the fridge. This salad is delicious cold too.
Notes
- Instead of fresh dill, you can use freeze dried dill. Use 2 teaspoons freeze dried dill instead of the 1/4 cup fresh dill.
- Instead of almond milk, you can use any milk of choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
