Ranch Potato Salad Recipe 445 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.

EASY RANCH POTATO SALAD

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.

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.

ORIGINAL RANCH ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
• Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

CREAMY RANCH POTATO SALAD

Steps:

• Mix dressings and seasonings until blended.
• Combine remaining ingredients in large bowl.
• Add dressing mixture; mix lightly.

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.

RANCH POTATO SALAD

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.

RANCH POTATO SALAD

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.