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.
KRISTEN'S BACON RANCH POTATO SALAD
This is the easiest recipe because it can be altered in so many ways. Add a little taco seasoning to spice it up -- or you can add other veggies for texture.
Provided by KristenB
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
- Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 27.1 g, Cholesterol 83.1 mg, Fat 32.5 g, Fiber 3.4 g, Protein 21.8 g, SaturatedFat 16.8 g, Sodium 1101.2 mg, Sugar 2.7 g
SIMPLE RANCH POTATO SALAD
This potato salad recipe is simple and different. Even people that typically don't care for potato salad will like this, we think. It's super creamy and the ranch flavor is mild. Bacon is a great complement to the flavor - adds texture and saltiness. A great addition to your summer BBQ or picnic.
Provided by sherry monfils
Categories Potatoes
Time 40m
Number Of Ingredients 5
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.
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.
RANCH POTATO SALAD
Steps:
- Scrub potatoes and cut into pieces. Place in a large pot and fill with cold water 1" above the potatoes.
- Simmer potatoes for 16-18 minutes or until tender. Drain well and cool completely.
- Once potatoes are cooled, combine dressing ingredients in a large bowl.
- Add the potatoes, bacon, and cheese. Toss to combine and chill at least 2 hours before serving.
Nutrition Facts : Calories 333 kcal, Carbohydrate 22 g, Protein 11 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 50 mg, Sodium 594 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
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
RANCH POTATO SALAD
I came up with this recipe as a variation on a classic. I wanted to update the old standard with something a little different and this is what I came up with!
Provided by princesskim
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine potatoes, celery, onions, parsley, peas, salt and pepper.
- In a small bowl, combine mustard and salad dressing.
- Pour dressing mixture over potato mixture and toss lightly.
- Sprinkle with eggs and cover. Refrigerate for several hours.
Nutrition Facts : Calories 293.1, Fat 17.2, SaturatedFat 2.8, Cholesterol 61.1, Sodium 391.1, Carbohydrate 29, Fiber 3.5, Sugar 3.8, Protein 5.6
RANCH POTATO SALAD
Make and share this Ranch Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
RANCH POTATO SALAD
I typically don't like potato salad but I came up with this for a potluck. I wanted to create a 'ranch' flavored potatoe salad without using a processed package of ranch dressing. Feel free to limit the amount of fat in the mayonaise--I've used the reduced fat variety and it turned out great. I prefer to use red potatoes. Number of servings is only an estimate.
Provided by Saeriu
Categories Potato
Time 35m
Yield 1 large bowl, 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 165.7, Fat 5.9, SaturatedFat 1.5, Cholesterol 7, Sodium 281.4, Carbohydrate 25.2, Fiber 2.9, Sugar 2.1, Protein 3.8
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