Quick Potato Salad From Hidden Valley Recipes

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.

QUICK POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
• Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.

POTATO SALAD

Steps:

• In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

HIDDEN VALLEY RANCH POTATO SALAD RECIPE - (5/5)

Steps:

• 1) Cook the potatoes in boiling water 2) Cut slightly cooled potatoes into bite-sized pieces 3) In a large bowl, combine potatoes, onions, and dressing. Toss gently. 4) Add salt and pepper to taste. 5) Dust with paprika. 6) Garnish with chives. 7) Serve warm/at room temperature, or chill for several hours or overnight and serve cold.