TEXAS RANCH POTATO SALAD
Texas Ranch Potato Salad
Provided by Hidden Valley
Categories Sides
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts :
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.
TEXAS-STYLE POTATO SALAD WITH MUSTARD AND PICKLED RED ONIONS
Steps:
- Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.
- Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.
- Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.
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
TEX-MEX POTATO SALAD
I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.
Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
RANCH POTATO SALAD
I make this creamy potato salad with cheese, bacon and ranch salad dressing. My sister asked for the recipe as soon as she tried it. -Lynn Breunig, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 316 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 649mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
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
EASY RANCH POTATO SALAD
This is another pool party favorite. It is very easy and quick to make yet very flavorful and real tasty It is perfect for a hot summer day or any day for that matter. The recipe can be adapted to suit your individual tastes by making additions or deletions. Feel free to experiment with whatever you have on hand.
Provided by Guava Girl
Categories Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
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