Ranch Potato Salad
User Reviews
5
Ranch Potato Salad
Description
The Ranch Potato Salad recipe uses small red potatoes cut into quarters and cooked until just tender, ensuring they hold their shape without becoming mushy. After boiling, the potatoes are cooled rapidly to stop cooking. The creamy ranch dressing coats the potatoes, combining with bacon pieces and green onions that add savory depth and freshness. Garlic powder and freshly ground kosher salt and black pepper customize the seasoning to taste. The salad is chilled to blend flavors and maintain a cold serving temperature. It keeps well in the refrigerator when stored airtight, making it convenient to prepare ahead.
The balance of creamy dressing and textured potatoes offers a satisfying contrast, while the bacon imparts a smoky element. The green onions provide a mild sharpness that lifts the overall flavor. This salad is ideal as a potluck side or a hearty accompaniment to grilled or roasted dishes, serving multiple guests easily.
Prepare it a day before to allow the seasoning to meld. Keep it chilled and sealed until serving to ensure freshness. Adjust the amount of ranch dressing depending on preferred creaminess.
Ingredients
- 3 lbs red potato skin on, washed and cut into 1-inch quarters, small
- 3-4 green onion thinly sliced, stalks
- 1 ranch dressing 24 oz bottle, your favorite
- ½ cup bacon pieces real
- ½ tsp garlic powder
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
Instructions
- Place potatoes into a large heavy pot filled with water. Generously salt the water. Bring to a boil and then simmer, uncovered, 10-15 minutes or to desired tenderness. Do not overcook, or end results may turn mushy. Once potatoes are just-tender, immediately remove from heat and drain. Rinse potatoes thoroughly with cold water to halt the cooking process. Drain again and let potatoes cool completely.
- Gently fold in in some of the ranch dressing, to desired consistency. Fold in remaining ingredients until just combined, including kosher salt and black pepper to taste. Cover and chill until ready to serve.
- Note: red potato ranch salad keeps well when sealed airtight and chilled
- You can also use Hidden Valley Dips Ranch packets to make variations of ranch dressing to use for this recipe.
Notes
- Use just-tender potatoes to avoid a mushy salad texture.
- Chill the salad thoroughly before serving to develop flavors and keep it fresh.
- Seal the salad airtight and refrigerate for up to one day to maintain quality.
- You can try variations with different ranch dressing packets for varied flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 32mg | 11% |
| Sodium | 1010mg | 42% |
| Potassium | 843mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 15mg | 17% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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