Bbq Ranch Potato Salad Recipes

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TEXAS RANCH POTATO SALAD



Texas Ranch Potato Salad image

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

1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
¾ cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes

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



Ranch Potato Salad image

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

2 pounds red potatoes
1 bottle (8 ounces) ranch salad dressing
1 cup shredded cheddar cheese
1 package (2.8 ounces) bacon bits
1/4 teaspoon pepper
Dash garlic powder

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.

BBQ POTATO SALAD



BBQ Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds baby Yukon gold potatoes
2 tablespoons kosher salt
8 slices thick-cut bacon
1/2 cup red wine vinegar
1 to 2 tablespoons honey
1 teaspoon red chile flakes
1 teaspoon dried dill
1 small red onion, thinly sliced
3/4 cup mayonnaise
1/4 cup BBQ sauce
2 tablespoons whole-grain mustard
1 to 2 tablespoons apple cider vinegar
1 teaspoon freshly ground black pepper
3 dashes Worcestershire sauce
1 pinch of kosher salt
1/2 cup fresh parsley leaves

Steps:

  • For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
  • Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
  • For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
  • For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
  • Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.

CAJUN RANCH POTATO SALAD



Cajun Ranch Potato Salad image

Provided by Alea

Categories     Salad

Time 2h30m

Yield 8

Number Of Ingredients 6

2 pounds of potatoes, scrubbed and cut in bite size pieces
½ cup diced red onion
⅓ cup sliced celery
½ cup diced red pepper
¾ cup Hidden Valley Ranch dressing
1 tablespoon Cajun seasoning mix

Steps:

  • Place potato in a large pot of water. Cook over a high flame until it reaches a boil, then lower flame to a gently boil and cook for 15 minutes or until the potato pieces are fork tender.
  • Rinse potatoes in a colander under cool water.
  • Place the potatoes in a large bowl. Add onion, celery, red pepper, Ranch dressing, and Cajun seasoning mix. Stir well to combine the ingredients.
  • Cover and refrigerate for at least 2 hours.

BEAUMONT RANCH POTATO SALAD



Beaumont Ranch Potato Salad image

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

5 pounds red potatoes
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
¼ cup tarragon vinegar
¼ cup water
1 cup extra-virgin olive oil
½ cup chopped celery
1 cup real bacon bits
¼ cup chopped dill pickle
¼ cup chopped green onion
3 cups mayonnaise

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

BBQ POTATO SALAD WITH BACON AND RANCH



BBQ Potato Salad with Bacon and Ranch image

Have a picnic at home with a BBQ Potato Salad with Bacon and Ranch! Or you could share the tastiness by taking this BBQ potato salad to an actual picnic.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 6

3 lb. cooked small red potatoes (about 12), cooled, quartered
2 stalks celery, sliced
3 green onions, sliced
1/3 cup KRAFT Classic Ranch Dressing
1/3 cup KRAFT Original Barbecue Sauce
8 slices cooked OSCAR MAYER Bacon, crumbled

Steps:

  • Combine potatoes, celery and onions in large bowl.
  • Mix dressing and barbecue sauce until blended. Add to potato mixture; mix lightly.
  • Top with bacon.

Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 4 g

BBQ RANCH POTATO SALAD



BBQ Ranch Potato Salad image

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

5 lb. red potatoes, cut into 1/2-inch cubes
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed
3/4 cup KRAFT Classic Ranch Dressing
1/4 cup KRAFT Original Barbecue Sauce
1/2 cup chopped red onion s

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

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, slice into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish

Steps:

  • Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
  • Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
  • Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
  • Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

ROASTED POTATO SALAD WITH BARBECUE DRESSING



Roasted Potato Salad With Barbecue Dressing image

If barbecue potato chips were a salad, then this would be it. It's hard to pick which component of this picnic dish is the greater star: the crispy roasted potatoes or the smoky, paprika-tinged barbecue sauce dressing. Bejeweled with crunchy red onions, which are soaked in water to mellow their bite, and showered with fresh dill, this colorful side dish is the savory crowd-pleaser you'll want to bring to any cookout or potluck.

Provided by Eric Kim

Categories     barbecues, salads and dressings, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds baby potatoes, such as yellow or fingerling, halved (or quartered if large)
1 pint grape tomatoes, halved lengthwise
3 tablespoons olive oil
Kosher salt (Diamond Crystal) and black pepper
1/2 cup finely diced red onion
1 tablespoon barbecue sauce
1 tablespoon mayonnaise
2 teaspoons fresh lemon juice
2 teaspoons honey
1 teaspoon yellow or Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1 packed tablespoon coarsely chopped fresh dill, cilantro or parsley

Steps:

  • Heat oven to 425 degrees. On a half sheet pan, toss the potatoes and tomatoes with the olive oil, ½ teaspoon salt and ½ teaspoon pepper, and spread in an even layer.
  • Roast, stirring once halfway through, until the potatoes are golden brown and crispy, and the tomatoes have burst and shriveled, about 45 minutes.
  • While the potatoes are roasting, fill a small bowl with cold tap water and add the red onions to soak and mellow out.
  • In a large serving bowl, stir together the barbecue sauce, mayonnaise, lemon juice, honey, mustard, paprika, onion powder and ¼ teaspoon salt until smooth. When the potatoes and tomatoes are done roasting, let them cool for 5 minutes, then transfer to the bowl with the dressing. Drain the red onions and add half to the bowl. Gently toss to combine. Taste for seasoning, adding more salt and pepper as desired. Garnish with the remaining red onions and the fresh dill, and serve.

EASY RANCH POTATO SALAD



Easy Ranch Potato Salad image

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

1 (1 ounce) packet hidden valley ranch dressing mix
1/2 cup mayonnaise
1/4 cup water
3 lbs small red potatoes (boiled & cubed)
4 -5 slices bacon, fried crisp and then crumbled (or use Hormel bacon pieces (about 1/2 jar)
1 bunch green onion
1 cup sliced celery

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.

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