CHEDDAR BACON RANCH POTATO SALAD
Cheddar Bacon Ranch Potato Salad is a creamy cold side dish recipe made with Yukon gold potatoes and loaded with crumbled bacon, cheddar cheese, chopped green onions, mayo and ranch dressing.
Provided by Erin
Categories Side Dish Recipes
Time 2h25m
Number Of Ingredients 11
Steps:
- Chop potatoes into 1/4 inch pieces.
- Dump potato pieces into a large pot.
- Pour cold water over potatoes until water is an inch higher than the potatoes.
- Add 1 tsp of salt to the water.
- Bring the water and potatoes to a boil.
- Boil the potatoes until tender.
- Pour the potatoes into a colander to drain.
- Set the potatoes aside to cool.
- Dump the mayo and ranch dressing into a large mixing bowl.
- Add the salt, pepper, garlic powder and onion powder to the bowl.
- Stir until all of the ingredients are fully combined.
- Once the potatoes are just slightly warm, add them to the bowl with the dressing.
- Stir until all of the potatoes are coated with dressing.
- Add the green onions, crumbled bacon and shredded cheddar cheese to the bowl.
- Stir until all of the ingredients are fully combined.
- Place the bowl in the refrigerator and leave the potato salad to chill for 2 hours.
- Serve and enjoy!
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.
RANCH POTATO SALAD
This easy potato salad recipe is perfect chilled or warm! Ditch the mayo and add a little ranch dressing for this simple, but flavorful recipe.
Provided by Stacie
Categories Salads
Time 35m
Number Of Ingredients 7
Steps:
- Add potatoes to a large pot on the stove. Cover with water and add the 1 teaspoon salt. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook the potatoes for about 15 to 20 minutes, or until tender. Remove from heat and drain. Chop potatoes into large chunks and set aside.
- Combine red onion, green onion and celery in a large bowl. Add in potatoes and ranch dressing, ½ teaspoon salt and pepper. Stir to combine.
- Chill, covered, in the fridge until ready to serve.
Nutrition Facts : Calories 542 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 19 grams fat, Fiber 8 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 961 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
RANCH POTATO RINGS #5FIX
5-Ingredient Fix Contest Entry. Ranch flavored fluffy mashed potatoes piped into the Onion Ring shape, frozen, battered and deep fried. Perfect for dipping!
Provided by The Hen Basket
Categories Mashed Potatoes
Time 39m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
- Completely remove film and stir.
- Microwave on high for 1 additional minute.
- Add 1 Tablespoon of Hidden Valley Ranch mix. Mix well. You can add more according to your taste.
- Let cool just enough to touch. You want it a bit warm. It pipes out better when it's a little warm.
- Load your piping bag with the mashed potatoes, (or Zip Lock Bag). Snip off the tip of the bag enough to have a nice size whole.
- On a wax paper lined baking sheet, pipe mashed potatoes out into an "onion ring" shape. Nice plump circles.
- Once all your rings are done, stick into freezer until firmly frozen. 30 minutes should work fine.
- Preheat your deep fryer to 350.
- Prepare your Onion Ring Batter according to the directions on the box.
- Take a few out of the freezer at a time. Work in batches keeping the others frozen until ready to batter and fry.
- Dip your potato ring into batter, shake off excess.
- Fry 2-3 minutes per side or until golden brown. Serve with your favorite dipping sauce.
- Note~you do not have to cook these right away. They keep frozen beautifully for future cravings.
JALAPENO RANCH SLAW
Steps:
- In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, jalapenos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
- Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.
POTATO RANCH "SLAW" #5FIX
5-Ingredient Fix Contest Entry. Not your usual cole slaw! I got tired of the usual cole slaw and/or potato salad, so this is now my new "go to" recipe for picnics. It's a delicious and easy side dish too. It's also a good way to get a few extra veggies on your plate. I LOVE ranch dressing, so usually add a little extra!
Provided by mariathemezzo
Categories Potato
Time 15m
Yield 7-8 Cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat a non-stick skillet and add potatoes and ½ cup of water. Toss potatoes over heat until water is evaporated and potatoes are browned. Remove from heat and cool.
- Combine all ingredients together in a large bowl. Mix well and serve.
Nutrition Facts : Calories 645, Fat 66, SaturatedFat 11, Cholesterol 50.9, Sodium 1555.9, Carbohydrate 10.2, Fiber 1.7, Sugar 4.1, Protein 5.5
BUFFALO CHICKEN BURGERS & RANCH SLAW
Marinate chicken thighs in buffalo sauce before cooking on the barbecue for succulent, well-seasoned burgers. It's delicious piled with cool ranch slaw
Provided by Esther Clark
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
- The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
- Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.
Nutrition Facts : Calories 744 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium
CHEESY BACON RANCH HASH BROWN DISH #5FIX
Make and share this Cheesy Bacon Ranch Hash Brown Dish #5FIX recipe from Food.com.
Provided by freakinidiot100
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients.
- Mix in hash browns.
- Spread into a 9x13 pan.
- Bake at 400 for 45-60 minutes.
Nutrition Facts : Calories 614.1, Fat 55.9, SaturatedFat 30.2, Cholesterol 153.9, Sodium 1021.5, Carbohydrate 5.5, Sugar 5.8, Protein 23.3
LOADED BAKED POTATOES WITH SLAW
Try these baked potatoes with spring onion, sweetcorn and cheese for a filling family meal. Serve with our healthy homemade coleslaw and a dollop of yogurt
Provided by Juliet Sear
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Wash and pierce the skins of the potatoes a few times with a sharp knife. Rub the skin with a little olive oil and bake for 1 hr 30 mins until soft inside and crisp on the outside.
- Meanwhile, make the coleslaw. Mix the yogurt and mustard together in a bowl. Then, use a grating attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the yogurt and mustard.
- Once the potatoes are crisp on the outside and soft inside, remove from the oven and cut in half. Scoop out the flesh and mash with the butter and yogurt, stir in the spring onion and sweetcorn and most of the cheese, reserving a little of the cheese for topping. Season if needed.
- Turn the oven up to 200C/180C fan/gas 6. Load the filling back into the crisp potato skins, top with the remaining cheese and put them back in the oven on a baking sheet for about 10-15 mins, or until the cheese is melted and the edges are browning. To serve, sprinkle with chives and serve alongside the coleslaw with a dollop of natural yogurt.
Nutrition Facts : Calories 493 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 23 grams protein, Sodium 0.1 milligram of sodium
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