BACON-RANCH POTATO SALAD
Steps:
- Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds boiled cubed red potatoes. Top with 6 slices cooked bacon, crumbled.
KRISTEN'S BACON RANCH POTATO SALAD
This is the easiest recipe because it can be altered in so many ways. Add a little taco seasoning to spice it up -- or you can add other veggies for texture.
Provided by KristenB
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
- Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 27.1 g, Cholesterol 83.1 mg, Fat 32.5 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 16.8 g, Sodium 1101.2 mg, Sugar 2.7 g
RANCH POTATO SALAD
I make this creamy potato salad with cheese, bacon and ranch salad dressing. My sister asked for the recipe as soon as she tried it. -Lynn Breunig, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-25 minutes., In a large bowl, combine the remaining ingredients (dressing will be thick). Drain potatoes and cut into cubes; add to the dressing and gently toss to coat. Cover and refrigerate for 2 hours or until chilled. Refrigerate leftovers.
Nutrition Facts : Calories 316 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 649mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
BACON AND RANCH POTATO SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely. Slice the potatoes into bite-size pieces.
- In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed.
- Add the potatoes to the bowl along with most of the bacon and scallions (reserve some of the bacon and scallions for a garnish) and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the reserved bacon and scallions before serving.
EASY RANCH POTATO SALAD
This is another pool party favorite. It is very easy and quick to make yet very flavorful and real tasty It is perfect for a hot summer day or any day for that matter. The recipe can be adapted to suit your individual tastes by making additions or deletions. Feel free to experiment with whatever you have on hand.
Provided by Guava Girl
Categories Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine dressing mix with mayonnaise and water.
- You may also use the bottled Ranch dressing.
- in place of the Ranch mix, mayo,& water.
- Add potatoes, celery, bacon, and onions.
- Toss to coat.
- Chill.
BACON RANCH POTATO SALAD
A creamy potato salad with the zing of ranch and crunchy bacon. I made this recipe up after having leftover bacon from breakfast.
Provided by CaliMay
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Quarter and chop potatoes. Rinse thoroughly and place in a large pot. Add enough water to cover, 1/2 of the salt and bring to a boil, cooking until tender. Drain thouroughly.
- Meanwhile, in a small bowl, mix mayonaise, ranch dressing, bacon, chives and remaining salt and the pepper. Set aside.
- In a large bowl, place potatoes, eggs, and pickles. Add dressing mixture and gently mix until potatoes are coated and ingredients are well mixed. Chill or enjoy warm.
Nutrition Facts : Calories 536.4, Fat 37.1, SaturatedFat 7.3, Cholesterol 170.5, Sodium 2162, Carbohydrate 42.5, Fiber 3.7, Sugar 6.6, Protein 9.9
BACON RANCH PASTA SALAD
This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out.
Provided by Wilemon
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
- In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 14.9 g, Cholesterol 31.3 mg, Fat 26.8 g, Fiber 1.1 g, Protein 9.3 g, SaturatedFat 6.7 g, Sodium 691.1 mg, Sugar 1.6 g
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- Combine the potatoes, eggs and bacon in a bowl and set aside. Whisk together the remaining ingredients, except for the green onion.
- Pour the dressing over the potato mixture and toss well to coat. Add the green onions and toss lightly.
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- Bring a large pot of water to a boil. Add the potatoes and cook until fork tender, about 8 to 10 minutes. Drain and set aside.
- While the potatoes are cooked, cook the bacon in a large skillet over medium-high heat until crispy, about 8 minutes. Remove to a paper towel-lined plate to drain. Set aside.
- In a large mixing bowl whisk together the mayo, sour cream and mustard until combined and smooth. Add the ranch dressing mix, salt, pepper, onion powder, and paprika. Whisk to combine.
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- POTATOES: Leave the peel on the red potatoes and cut them into 1-inch cubes. Put the potato cubes in a large pot and cover with about 1 inch of water. Bring to a boil over high heat and add salt. I add 1 teaspoon per every 4 cups of water. Once boiling, reduce the heat to medium low (at a bare simmer), and cook uncovered for 8-15 minutes or until potatoes are tender (easily pierced with a fork). Check often to avoid over-cooking the potatoes which will cause a mushy salad.
- POTATOES CONT.: Drain the potatoes and run under cold water. Let stand to dry completely before adding to the salad.
- DRESSING: Meanwhile, mix the ranch dressing packet with the sour cream. Whisk until smooth.
RANCH POTATO SALAD - SPACESHIPS AND LASER BEAMS
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- Cut baby potatoes into bite-sized pieces. If the potatoes are larger baby potatoes, cut them in quarters, otherwise half will be enough.
- Place the potatoes in a 2-quart pot and cover potatoes with water. Boil for 5 to 7 minutes until tender, not too long or they will get mushy. Drain the water and place potatoes in a large bowl.
- Pour vinegar over the warm potatoes, stir well to mix, then let potatoes cool completely at room temperature.
BACON RANCH POTATO SALAD - LOVE BAKES GOOD CAKES
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- Place the potatoes in a large pot and cover with water. Season the water with salt, if desired. Bring the water to a boil over high heat, then reduce heat to medium-low, cover and allow the potatoes to cook until tender - about 15-20 minutes. Drain the potatoes in to a colander and run under cold water to cool.
- In a large bowl, combine the sour cream and ranch dressing mix. Add the potatoes, bacon, Cheddar and green onions. Gently stir the mixture until it is well combined. Cover and refrigerate at least two hours before serving.
CHEDDAR BACON RANCH POTATO SALAD RECIPE - RECIPES.NET
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- Bring to a boil over medium-high heat, hen reduce the heat to medium. Allow to boil for 10 minutes until the potatoes are fully tender.
CHEDDAR BACON RANCH POTATO SALAD - THIS IS NOT DIET FOOD
BACON RANCH POTATO SALAD - LIVELY FLAVOR AND EASY TO MAKE ...
From plattertalk.com
- Wash and quarter baby red potatoes and place in large pot of boiling water. Cook for 10 to 12 minutes or until fork-tender, taking care not to over cook. Drain and rinse with cold water.
- While the potatoes are boiling, fry up 6 to 8 slices of bacon until crispy. Drain on absorbent surface such as a brown paper bag or paper towel. Cool and crumble or chop with a knife.
- In small mixing bowl, comb combine sour cream, ranch seasoning, lemon juice and shredded cheddar cheese. Thoroughly combine.
BACON RANCH POTATO SALAD - PLAIN CHICKEN
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- Toss together potatoes, oil, salt and pepper; arrange in a 15- x 10-inch jelly-roll pan. Bake 45 minutes. Cool 10 minutes.
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- Bring a large pot of water to a boil. Add bite-size potatoes and cook to fork tender, 12-15 minutes depending on how many potatoes. Drain and set aside.
- While potatoes are cooking it’s time to cook the bacon. Lay the strips of bacon out on a cookie sheet and cook for about 25 minutes (depending on your oven). Switch bacon from bottom rack to top rack half way through cooking for optimal crispness.
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- Place cut potatoes in a large pot covered with water. Bring to a boil and cook potatoes until they are tender, about 10-15 minutes (depending on the size). After potatoes are cooked, drain and allow to completely cool.
- In large bowl, combine mayo, ranch, bbq sauce, garlic powder, onion powder, chili powder, paprika, salt and pepper. Taste for seasonings and adjust to your personal taste.
- Add potatoes, bacon, sliced or minced onion, boiled eggs, celery, corn, and cheese into the bowl of dressing. Gently stir and combine everything together.
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From southernbite.com
- Wash and cut potatoes into about 1-inch chunks. Place the potatoes in a large pot with just enough water to cover them. Add enough salt to make the water taste like ocean water. Place over medium high heat. Bring to a boil and reduce the heat to a simmer. Cook about 15 minutes, or until the potatoes are tender when pierced with a knife, but not mushy.
- Once the potatoes are cooked through, drain them well. If you like your potato salad cold, spread the potatoes on a baking sheet and and chill them in the refrigerator. (If you find that you may have cooked them too long, this also helps firm them up so when you toss them with the dressing, they won't all fall apart.)
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