Texasranchpotatosalad Recipes

TEXAS RANCH POTATO SALAD

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.

RANCH POTATO SALAD

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.

TEXAS RANCH POTATO SALAD

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.

EASY RANCH POTATO SALAD

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.

BEAUMONT RANCH POTATO SALAD

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.