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
TEXAS POTATO SALAD
This recipe is from my sister-in-law. When my husband & I were married we had this salad as one of our dishes at our dinner and everyone raved about it.
Provided by winnipeggirl58
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes until done but not mushy.
- Before potatoes are done add green beans to potato pot until blanched.
- Drain For Dressing combine all ingredients and let sit.
- The longer you let the ingredients for the dressing sit the better the taste.
- Just before serving combine dressing with warm potatoes and beans and serve.
TEXAS COUNTRY POTATO SALAD
A classic potato salad with bacon makes a delicious picnic side dish.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 8
Steps:
- Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
- Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.
- In a separate bowl, mix mayonnaise, Dijon mustard, salt and pepper for dressing.
- Toss potatoes, onion and egg in dressing. Add bacon. Serve chilled.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
TEXAS COUNTRY POTATO SALAD
Make and share this Texas Country Potato Salad recipe from Food.com.
Provided by Marie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon until crispy, drain and crumble.
- Reserve a tablespoon of the bacon drippings.
- Place potatoes in a large saucepan, cover with cold water, add reserved bacon grease, some salt and cook until potatoes are tender, about 15 to 20 minutes.
- Drain and let cool, then cut into bite size pieces.
- Mix together mayonnaise, mustard, salt and pepper for dressing in a separate bowl.
- Mix together potatoes, green onion and egg and toss with dressing.
- Add bacon and chill until serving time.
TEXAS-STYLE POTATO SALAD
Mixing the right amount of mustard and mayo.
Provided by Daniel Vaughn
Categories Side
Number Of Ingredients 7
Steps:
- Peel and cube potatoes. Add them into boiling water and continue boiling for 7-8 minutes, or until the potato chunks are fork tender.
- Drain potatoes and place into a mixing bowl. Add salt and pepper, and stir to combine.
- Mix mayonnaise, mustard, and pickles together for the dressing. Chop eggs fine. Pour dressing and eggs over potatoes and mix thoroughly.
TEXAS POTATO SALAD
A flavorful potato salad that is creamy, tart, and spicy all in one. This is the one potato salad recipe you need to have.
Provided by Derrick Riches
Categories Side Dish
Time 38m
Yield 6
Number Of Ingredients 25
Steps:
- Gather the ingredients.
- In a small glass or plastic bowl, add rice wine vinegar, mustard seed (if using), salt, and chopped jalapeño. You can use serrano peppers if you prefer.
- Cover bowl with plastic wrap and place in the refrigerator for 2 to 4 hours.
- Gather the ingredients.
- Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to the water as it begins to bubble.
- Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15 to 18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.
- Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup/240 milliliters of ice), for several minutes. This halts the cooking process and cools the potatoes.
- Gather the ingredients.
- Add the Dijon mustard, mayonnaise, rice wine vinegar, pickling juice, sea salt, sugar, black pepper, chili powder, cayenne pepper, and garlic powder to the bowl.
- Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.
- Gather the ingredients.
- Drain potatoes from the ice bath.
- Add to a bowl along with celery, pickled jalapeños, green onions, cilantro, and hard-boiled eggs.
- Using a large spoon, gently combine with salad dressing.
- Scoop potato salad into a serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving. Garnish with extra hard boiled egg and jalapeño slices, if desired.
Nutrition Facts : Calories 392 kcal, Carbohydrate 54 g, Cholesterol 62 mg, Fiber 7 g, Protein 9 g, SaturatedFat 3 g, Sodium 1501 mg, Sugar 5 g, Fat 16 g, ServingSize serves 4-6, UnsaturatedFat 0 g
COUNTRY POTATO SALAD
I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
TEXAS RANCH POTATO SALAD
Not your typical mustard & mayonnaise potato salad. These potatoes are slathered in a rich ranch dressing with bacon pieces to top it off. Tasty!
Provided by tiggityten
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
- Fry bacon until crunchy, drain fat & cool.
- Mix Eggs and Celery into the bowl of potatoes, then stir the mayonnaise mixture until well distributed. Crumble bacon into the bowl, and stir. Serve.
HILL COUNTRY POTATO SALAD
This recipe comes from "Texas Recipes from Texas Places, Volume III." It's a "Texanized" German potato salad.
Provided by threeovens
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook potatoes, in boiling water and 1 teaspoon salt, until tender, about 35 minutes.
- Drain potatoes, then peel and dice or partially mash.
- Fry bacon in a skillet until crisp; add onions and saute until softened, but not browned.
- In a bowl, combine cornstarch or flour, sugar, 1 teaspoon salt and pepper; stir in the vinegar and water until smooth.
- Add mixture to bacon and simmer and stir until thickened.
- Pour the hot dressing over the potatoes and add 1/4 cup minced onion, parsley, celery seeds, and radishes; lightly toss.
- Garnish with celery leaves.
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