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.
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.
CREAMY RANCH POTATO SALAD
Liven up your next potluck with our superb Creamy Ranch Potato Salad recipe from My Food and Family! This delicious Creamy Ranch Potato Salad is made with ranch dressing, MIRACLE WHIP or mayonnaise, bacon, green onions and more.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 12 servings, 2/3 cup each
Number Of Ingredients 8
Steps:
- Mix dressings and seasonings until blended.
- Combine remaining ingredients in large bowl.
- Add dressing mixture; mix lightly.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
RANCH RED SKIN POTATO SALAD
Easy to make, great for potluck picnics, and you make it the night before so you can grab and go.
Provided by ANGELOFRAA
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 10
Number Of Ingredients 5
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
- While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
- Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 47.3 g, Cholesterol 29.2 mg, Fat 19.8 g, Fiber 3.9 g, Protein 11.6 g, SaturatedFat 10.4 g, Sodium 523.7 mg, Sugar 3.7 g
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
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.
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
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
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.
BBQ RANCH POTATO SALAD
This tasty potato salad gets its color from red onions, black beans and corn-and its creamy texture from BBQ sauce and ranch dressing.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 28 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water in saucepan 10 to 12 min. or until tender; drain.
- Mix remaining ingredients in large bowl until blended.
- Add potatoes; toss with dressing mixture to coat. Refrigerate 2 hours or until chilled.
Nutrition Facts : Calories 110, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 2 g, Protein 3 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
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