Bbq Ranch Potato Salad Food

TEXAS RANCH POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
• In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
• Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
• Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

GRILLED BARBECUE POTATO SALAD

Steps:

• Preheat a grill to 400 degrees F using indirect heat. Oil the grill grates.
• Cut the potatoes into 1-inch chunks and add to a bowl with the olive oil, garlic salt and pepper. Toss to coat. Place the potatoes directly on the oiled cooking grates (if needed, use a grill basket so the potatoes don't fall through). Cook, turning as needed, until done, about 30 minutes.
• In a mixing bowl combine the mayonnaise, KC-Style Chipotle BBQ Sauce and jalapeno juice. Gently fold in the warm potatoes, bacon, celery and green onions. Garnish with a couple slices of green onion on top and serve immediately.
• Mix together the ketchup, sugar, chipotle, Worcestershire, molasses, vinegar, ancho powder, salt, pepper, cocoa, liquid smoke, oregano, thyme and mustard powder in a saucepan and gently warm over medium heat, stirring continuously, until the sugar dissolves. Do not boil.
• The sauce can be used immediately. The flavors will continue to meld if allowed to rest in the refrigerator overnight.

BBQ POTATO SALAD

Steps:

• For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
• For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
• For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
• Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.

SIMPLE RANCH POTATO SALAD

Steps:

• 1. Chop unpeeled potatoes into cubes, place in large pot and cover with water. Boil over med-high heat until fork tender.
• 2. Drain, let cool.
• 3. In medium bowl, whisk together ranch dressing, mayonnaise and scallions. Cover, refrigerate while potatoes cool.
• 4. On microwaveable plate cover bacon with paper towels and microwave until crisp, cool, crumble.
• 5. Stir mayonnaise mix into potatoes, gently.
• 6. Sprinkle with bacon. Serve.

CAJUN RANCH POTATO SALAD

Steps:

• Place potato in a large pot of water. Cook over a high flame until it reaches a boil, then lower flame to a gently boil and cook for 15 minutes or until the potato pieces are fork tender.
• Rinse potatoes in a colander under cool water.
• Place the potatoes in a large bowl. Add onion, celery, red pepper, Ranch dressing, and Cajun seasoning mix. Stir well to combine the ingredients.
• Cover and refrigerate for at least 2 hours.

BBQ RANCH POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 10 to 12 min. or until tender; drain.
• Mix remaining ingredients in large bowl until blended.
• Add potatoes; toss with dressing mixture to coat. Refrigerate 2 hours or until chilled.

HOMEMADE POTATO SALAD

Steps:

• Wash potatoes to remove any excess dirt. Boil potatoes (leave them whole) in a large pot. Add enough water to cover the potatoes with an additional inch of water.
• Cook potatoes on medium-high for about 30 minutes. Test potato doneness after 30 minutes by piercing them with a fork. If the fork goes through the potato easily, they are done. If the fork won't go through easily cook for an additional five minutes and test again. When potatoes are done, allow them to cool until they can be handled easily. Rub off the skin.
• Dice potatoes and place them in a bowl. To the bowl add chopped egg, celery, onions, chopped pickles/relish. Add 1 teaspoon of salt, and mix in well. Stir in 1 cup of mayonnaise. If desired garnish with additional sliced egg and sprinkle some paprika over.

SOUTHERN POTATO SALAD

Steps:

• Peel and chop the potatoes to 1/2 inch size cubes. Add the potatoes to a large pot. Cover with water and heat over medium heat to a boil. Sprinkle in about 1 tsp of salt.
• Cook the potatoes until they are fork tender, approximately 15-20 minutes.
• Drain the potatoes and rinse under cold water. Add potatoes back into the empty pot and place back on stovetop. The warm pot helps dry off the potatoes.
• In a small bowl combine the ingredients for the dressing: mayonnaise, mustard, relish, salt and pepper.
• After potatoes have cooled about 20 minutes, add them to a large bowl. Dice the hardboiled egg and add to the bowl with the potatoes.
• Spoon the dressing over the potatoes, and gently stir to mix and coat the potatoes in the dressing.
• Cover and chill for at least 2 hours before serving.

BBQ POTATO SALAD WITH BACON AND RANCH

Steps:

• Combine potatoes, celery and onions in large bowl.
• Mix dressing and barbecue sauce until blended. Add to potato mixture; mix lightly.
• Top with bacon.

TEXAS-STYLE POTATO SALAD

Steps:

• Peel and cube potatoes. Add them into boiling water and continue boiling for 7-8 minutes, or until the potato chunks are fork tender.
• Drain potatoes and place into a mixing bowl. Add salt and pepper, and stir to combine.
• Mix mayonnaise, mustard, and pickles together for the dressing. Chop eggs fine. Pour dressing and eggs over potatoes and mix thoroughly.

RANCH POTATO SALAD

Steps:

• Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife. Drain and set aside until cool enough to handle.
• While the potatoes are cooking, boil the eggs, drain, and chop.
• Meanwhile, prepare the homemade ranch dressing. Add all of the ingredients to a mixing bowl and whisk to combine.
• If using store-bought bottled dressing, mix in 1 cup.
• Peel the skins from the potatoes and cut into 1/2" to 3/4" square pieces. Add to a large mixing bowl with the chopped egg and red onion. Pour the dressing over the potatoes and add a few more shakes of dried dill or extra chives and parsley if desired. Fold the mixture until well combined, and season with more salt and pepper to taste. Refrigerate for 30 minutes or up to 2 days before serving.

BACON RANCH POTATO SALAD SUPREME

Steps:

• Boil the potatoes in salted water for 20-30 minutes, until fork tender.
• while the potatoes are boiling chop the dill, vegetables, pickle and eggs.
• drain and cool the potatoes and cut into halves or quarters.
• In a bowl combine the mayonnaise, sour cream, ranch dressing and vinegar.
• Gently toss the potatoes, vegetables, pickle, egg, dill, dressing and bacon bits. When thoroughly combined sprinkle with paprika.
• cover and chill and serve cold.