Name: Lighter Dill Ranch Potato Salad with Avocado and Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 people
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; 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

This lighter dill ranch potato salad with avocado and eggs is creamy, flavorful, and protein-packed. A yummy twist on classic potato salad—just right for summer meals.

Whether you’re serving it at a summer BBQ, meal-prepping for the week, or looking for a lighter twist on traditional potato salad, this recipe is wholesome, flavorful, and just right for sharing.

This recipe is also naturally dairy-free, gluten-free, Paleo and Whole30 compliant. It is made of lighter 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 our dairy-free Mexican street corn, smore rice crispies, or apricot tart for other yummy summer recipes.

What makes this recipe great

It is protein-packed and satisfying. The egg and avocado add this element to the dish.
It is just right 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 lighter from-scratch ranch with dill takes it to a whole other level. It gives it a zesty herby kick.

Avocado potato salad recipe in a bowl with a spoon in it.

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:

We like making this salad in steps so that we use our time efficiently.

Step 1:

Step 1: Boil the potatoes.

Step 2

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

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

Step 4: Cut the hard boiled eggs into cubes, cut the avocado into cubes.

Cut the avocado last so it doesn’t brown.

All parts of the potato salad in a bowl before getting mixed.

Step 5

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.

From-scratch egg potato salad with avocado in a bowl.

Recipe FAQs

Do you have to use gold potatoes?

We would because they have a buttery texture and taste. But feel free to use red potatoes or your favorite potato of choice!

Can we make this potato salad ahead of time?

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.

How long does this potato salad last in the fridge?

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.

Can we use store-bought ranch instead of from-scratch?

Absolutely. While from-scratch 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)

Dill Ranch Potato Salad with Avocado and Eggs in a bowl with fresh dill on top.

Prep 15 minutesCook 20 minutesTotal 35 minutesMakes 8 people

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

Method

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. We cooked ours 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. We added 1/2 tsp salt and 1/4 tsp pepper at the end.
You can eat this salad warm, it is satisfying! Put the rest in a tupperware and save in the fridge. This salad is satisfying 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.