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.
FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
TEXAS RANCH POTATO SALAD
This is not your usual mustard mayo potato salad. These potatoes are slathered in a rich ranch dressing and bacon pieces. My family and friends love this potato salad! It is requested at every cook-out.
Provided by 8BREAK
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 24.8 g, Cholesterol 20.7 mg, Fat 25.9 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 4.6 g, Sodium 503.1 mg, Sugar 1.8 g
BEAUMONT RANCH POTATO SALAD
I have kept this recipe a ranch secret, but I have decided to share it. This is my variation of a French classic garlic potato salad. It is different than the dish that inspired it, but very good and easy as well.
Provided by ranch_maven
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h40m
Yield 20
Number Of Ingredients 10
Steps:
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.
- Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 19.8 g, Cholesterol 16.5 mg, Fat 38.8 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.9 g, Sodium 554.9 mg, Sugar 2.1 g
RANCH RED SKIN POTATO SALAD
Easy to make, great for potluck picnics, and you make it the night before so you can grab and go.
Provided by ANGELOFRAA
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 10
Number Of Ingredients 5
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
- While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
- Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 47.3 g, Cholesterol 29.2 mg, Fat 19.8 g, Fiber 3.9 g, Protein 11.6 g, SaturatedFat 10.4 g, Sodium 523.7 mg, Sugar 3.7 g
RANCH ROASTED POTATO SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. New potatoes are roasted in Hidden Valley Ranch salad dressing mix then combined with roasted red peppers and a creamy Ranch infused yogurt dressing.
Provided by cookingupstorm2
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and place potatoes on a large baking sheet cut side up. Sprinkle with salad dressing and seasoning mix and bake for 35-40 minutes. Remove and let cool. Increase oven temperature to 425 degrees and place red pepper on a baking sheet and bake until skins are charred. Put peppers in a plastic bag to sweat for a few minutes. Remove the outer skins and chop. Add to potatoes. In a small bowl, combine yogurt, shallots, chives, lemon juice, sundried tomatoes and hidden valley ranch dressing. Stir to combine. Pour dressing over potatoes and toss to coat. Salt to taste.
Nutrition Facts : Calories 139.7, Fat 3.4, SaturatedFat 0.5, Cholesterol 1.6, Sodium 76.4, Carbohydrate 25.2, Fiber 3.4, Sugar 2.2, Protein 3.2
RANCH POTATO SALAD
I typically don't like potato salad but I came up with this for a potluck. I wanted to create a 'ranch' flavored potatoe salad without using a processed package of ranch dressing. Feel free to limit the amount of fat in the mayonaise--I've used the reduced fat variety and it turned out great. I prefer to use red potatoes. Number of servings is only an estimate.
Provided by Saeriu
Categories Potato
Time 35m
Yield 1 large bowl, 16 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes in the skin until tender not mushy.
- Drain the water from the potatoes and let cool enough to easily handle.
- Remove skins from all potatoes, or if desired leave skins on 1/4 of the potatoes to add flavor, texture, and color to finished salad.
- While potatoes are cooling, blend all remaining ingredients EXCEPT bacon and onions in a blender. Process until smooth.
- Slice potatoes approximately 3/8 inch thick by 1 inch wide and tall (bite size pieces).
- Put potatoes in a large bowl, drizzle reserved bacon drippings and toss lightly to coat.
- Stir in buttermilk mixture, onions, and bacon.
- Chill until cold. Serve.
Nutrition Facts : Calories 165.7, Fat 5.9, SaturatedFat 1.5, Cholesterol 7, Sodium 281.4, Carbohydrate 25.2, Fiber 2.9, Sugar 2.1, Protein 3.8
RANCH POTATO SALAD
I came up with this recipe as a variation on a classic. I wanted to update the old standard with something a little different and this is what I came up with!
Provided by princesskim
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine potatoes, celery, onions, parsley, peas, salt and pepper.
- In a small bowl, combine mustard and salad dressing.
- Pour dressing mixture over potato mixture and toss lightly.
- Sprinkle with eggs and cover. Refrigerate for several hours.
Nutrition Facts : Calories 293.1, Fat 17.2, SaturatedFat 2.8, Cholesterol 61.1, Sodium 391.1, Carbohydrate 29, Fiber 3.5, Sugar 3.8, Protein 5.6
RANCH HOUSE 3 BEAN SALAD BY FREDA
This recipe was Made & served in a rest. I worked at Years ago, in Graham, Wash. One Of My favorites, on any salad bar.
Provided by FREDA GABLE @cookin4me
Categories Vegetables
Number Of Ingredients 9
Steps:
- Rinse and Drain all beans. Place in large bowl
- Add: Green Peppers and Onions. Add: dressing and Sugar. Toss well . . . Chill, Toss often. Serve.
- Note: you can chop 1/2 green and 1/2 red Bell peppers for added color to your salad. Keeps well for 1 week in refer.
STEAKHOUSE POTATO SALAD
Discover a tasty recipe for Steakhouse Potato Salad! Watch our video to see how red potatoes, ranch dressing and more come together in our savory Steakhouse Potato Salad. There's no need to go out to eat when you can stay in with this delicious recipe.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.
- Refrigerate 1 hour or until completely cooled.
- Mix dressings until blended. Add to potatoes along with remaining ingredients; mix lightly.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
RANCH POTATO SALAD
Make and share this Ranch Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil in a big pot over high heat.
- Decrease heat to medium and simmer until the potatoes are just tender, about 10 minutes.
- While the potatoes simmer, whisk the mayonnaise, buttermilk, 2 tablespoons of vinegar, the red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt and 2 teaspoons pepper in a big bowl.
- Drain the potatoes, then spread them in an even layer on a rimmed baking sheet.
- Whisk the mustard and remaining 2 tablespoons vinegar in a small bowl; drizzle the mustard mixture over the hot potatoes and toss until evenly coated; refrigerate the potatoes until cooled, about 30 minutes.
- Transfer the cooled potatoes to a bowl with the mayonnaise mixture; toss to combine.
- Cover and refrigerate until well chilled, about 30 minutes; serve.
- This salad can be refrigerated in an airtight container for up to 2 days.
PEPPERCORN RANCH POTATO SALAD
A delightfully different potato salad strictly for black pepper lovers. Preparation time does not include any time to chill.
Provided by threeovens
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place cold eggs in a medium saucepan and cover with cold water to about 1 inch. Heat over medium high heat until boiling. Cook 10 minutes, drain, and cover with cold water; set aside.
- Meanwhile, pan fry bacon to desired crispness, or use your favorite method to cook bacon. Cut into 1 inch pieces and drain on paper toweling. Set aside.
- Clean potatoes and place in another saucepan; cover with water. Boil until tender, about 15 minutes. Drain and cut into quarters, or dice if you prefer. Set aside to cool.
- Peel cooled eggs. Remove yolks to a large bowl. Rough chop egg whites. Add the Peppercorn Ranch Salad Dressing to the egg yolks in the bowl and combine. Add remaining ingredients and stir together. Chill 2 hours, then serve.
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