Tasty Tater Salad Recipe Hidden Valley Ranch Food

TASTY TATER SALAD

Steps:

• Place potatoes and salt in medium saucepan and cover with cold water. Bring to a boil, then reduce heat to simmer.
• Cook 10 minutes or until potatoes are tender. Drain and let cool.
• Place potatoes in a large bowl. Roughly break up potato slices into half-inch pieces. Add remaining ingredients.
• Toss gently until well mixed. Cover and refrigerate until serving time.

PAT'S BEST 'TATER SALAD (POTATO SALAD)

Steps:

• After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
• Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
• Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
• Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
• Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
• NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.

TANGY TATER SALAD

Steps:

• Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
• Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve.

HEAVANLY HIDDEN VALLEY RANCH TUNA EGG VEGGIE PASTA SALAD

Steps:

• Boil macaroni shells until aldente' they should not be over cooked.
• on a large cutting board dice your peppers and onion (yellow onion will be stronger than White or Vadallia).
• mix together Hidden Valley Original Ranch Dressing.
• Mayonnaise.
• Brown Mustard.
• Sour cream.
• Parmesan Cheese.
• garlic powder.
• In large bowl. Set Aside.
• Remove Your Macaroni shells from haet and dowse in cold water .
• open Tuna keep juice, Peel Eggs, in a small bowl use a fork or pastry cutter to crush eggs, add Tuna. Mix thoroghly.
• in pan pasta was cooked in add all ingredients together and mix well.
• refridgerate fir 1/2 hour ENJOY!