Ranch Potato Salad Recipes
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 :
BACON AND RANCH POTATO SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely. Slice the potatoes into bite-size pieces.
- In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed.
- Add the potatoes to the bowl along with most of the bacon and scallions (reserve some of the bacon and scallions for a garnish) and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the reserved bacon and scallions before 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 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.
RANCH POTATO SALAD
This potato salad could be served at any luncheon or picnic. Preparation time is 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 28.4 g, Cholesterol 0.2 mg, Fat 0.5 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 267.2 mg, Sugar 3.3 g
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.
Nutrition Facts : Calories 236 kcal, Carbohydrate 18 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 458 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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.
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.
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
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4.8/5 (5)
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Calories 477 per serving
- Place potatoes in a large pot and cover with water. Bring to a boil and simmer for about 15 minutes, or until tender. Drain well and let cool.
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Total Time 1 hr 40 mins
- Drain and let cool slightly. In bottom of large bowl, stir together sour cream, mayonnaise, lemon juice, and ranch seasoning.
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From hiddenvalley.com
Cuisine American
Total Time 1 hr
Category Salad
- Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.
- In large bowl, combine potatoes, celery, onions, parsley, salt and pepper. In small bowl, stir mustard together with the dressing until well blended. Pour over potato mixture and toss until lightly coated.
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Total Time 22 mins
Category Salad
Calories 257 per serving
- Add potatoes to a medium saucepan. Then pour enough water to cover the potatoes. Add salt to the pot.
- Cover and cook until potato is tender but still firm to the touch, about 8 -10 minutes or more depending on the size of potatoes. Start checking after 7 minutes and adjust cooking times as needed.
- While the potatoes are cooling add chopped bacon to a large skillet over medium heat, sauté bacon until brown and crisp this may take about 6 -7 minutes. Remove from pan and place on a paper towel to drain and cool.
RANCH POTATO SALAD - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
Category Sides
Total Time 45 mins
- Cook the potatoes in salted water just until they are cooked through, but not falling apart. Drain the potatoes and set aside until cool. (You can also cook the potatoes whole, cool them and then chop them.)
- In a large bowl, place the cooled potatoes, then add the chopped hard boiled eggs, celery, pickles and roasted red peppers.
- In a separate bowl or jar, combine the rest of the ingredients for the Ranch dressing, mixing the mayonnaise, buttermilk, vinegar, mustard, garlic and fresh herbs. Season to taste with salt and pepper.
- Pour about 2/3 of the dressing over the salad and mix it all together. Add more dressing if it needs it. You may not need all the dressing. Set aside remaining dressing in the refrigerator. You may need to add more dressing before serving.
RANCH POTATO SALAD | BETTER HOMES & GARDENS
From bhg.com
Total Time 6 hrs 40 mins
- In a large saucepan combine potatoes, 1/4 tsp. of the salt, and enough cold water to cover. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or just until potatoes are tender. Drain well; cool slightly.
- Meanwhile, for dressing, in a large bowl combine mayonnaise, ranch dressing, herbs, and remaining 1/2 tsp. salt. Stir in celery and onion. Add potatoes and eggs; stir gently to coat. Cover and chill at least 6 hours (up to 24 hours). If desired, top with additional herbs.
CREAMY BACON RANCH RED POTATO SALAD | YELLOWBLISSROAD.COM
From yellowblissroad.com
Cuisine American
Total Time 55 mins
Category Side Dish
Calories 390 per serving
- Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork tender, but still firm, approximately 10-12 minutes. Lay paper towels on a large baking sheet. Drain the potatoes, then lay them in a single layer on the paper towels to dry (about 10 minutes). Sprinkle with salt to season.
- Meanwhile, cook bacon in a large skillet until crisp. Drain on paper towels and discard grease. Chop or crumble bacon into small pieces.
- In a large bowl, stir together mayonnaise, sour cream, ranch mix, garlic powder, green onions, most of the bacon (save some for garnish), parsley and chives until combined. Set aside.
- Once potatoes are cooled, cut into bite-sized pieces. Add to the ranch mixture and stir gently to coat.
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5/5 (1)
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Cuisine American
- Over high heat bring the potatoes to a boil and boil potatoes in a pot until they are soft enough that you can stab them with a knife easily about 15 minutes), then drain.
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From spaceshipsandlaserbeams.com
Ratings 1
Category Appetizer, Salad, Side Dish
Cuisine American
Total Time 4 hrs 17 mins
- Cut baby potatoes into bite-sized pieces. If the potatoes are larger baby potatoes, cut them in quarters, otherwise half will be enough.
- Place the potatoes in a 2-quart pot and cover potatoes with water. Boil for 5 to 7 minutes until tender, not too long or they will get mushy. Drain the water and place potatoes in a large bowl.
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