Simple Ranch Potato Salad Food

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.

RANCH POTATO SALAD

Steps:

• Boil the potatoes for 10 to 15 minutes or until tender. Drain and set aside.
• In a mixing bowl, mix together the mayonnaise, ranch salad dressing, celery, peas, paprika, scallions and salt and pepper.
• Add the potatoes, toss and refrigerate 1 hour before serving.

BACON RANCH POTATO SALAD

Steps:

• Bring a large pot of water to boil over high heat add the potatoes and reduce the heat to medium high and boil for 12-15 minutes or until fork tender. Drain and rinse under cold water.
• In a small bowl whisk together the sour cream and ranch packet until blended. In a large bowl, add potatoes, bacon, cheddar cheese and green onions. Stir in the sour cream ranch mixture until blended and coated well. Refrigerate for 2 hours before serving.

BEAUMONT RANCH POTATO SALAD

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.

CREAMY RANCH POTATO SALAD

Steps:

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

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.

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.

VEGAN POTATO SALAD WITH AVOCADO RANCH DRESSING

Steps:

• Boil the potatoes in a large pot of boiling, salted water, until fork tender but still a bit firm, about 12-15 minutes. Drain in a colander and rinse well with cold water. Set aside to cool a few minutes.
• Blend the avocado, mayo, lemon juice, apple cider vinegar, water, onion powder, garlic powder, salt and plenty of pepper in a wide mouthed jar with an immersion blender.
• Taste it - it should taste a bit saltier and tangier than you think it should as the potato soaks up the flavour. If not, add a pinch more salt.
• In a large salad bowl, combine the potatoes, almonds, green onions, chives, capers and dill and toss with half the avocado ranch dressing to start, adding more if desired. I like my potato salad saucy, so I use it all!

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.

CHEDDAR BACON RANCH POTATO SALAD

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!

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.

TEXAS RANCH POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with cold water. Add salt and bring to a boil over high heat; then reduce to medium and simmer 10-15 minutes or until potatoes are just tender.
• Drain potatoes and place in the fridge to chill. Meanwhile, whisk together the relish, mayonnaise, mustard and ranch seasoning mix until well-combined.
• Remove chilled potatoes from the fridge and stir in eggs and celery. Pour dressing mixture over the potato mixture and stir gently to coat.
• Season to taste if needed. Refrigerate for at least one hour prior to serving.

RANCH POTATO SALAD

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.

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:

• 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.