Simple Ranch Potato Salad Recipes

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.

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.

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.

RANCH POTATO SALAD

Steps:

• Scrub potatoes and cut into pieces. Place in a large pot and fill with cold water 1" above the potatoes.
• Simmer potatoes for 16-18 minutes or until tender. Drain well and cool completely.
• Once potatoes are cooled, combine dressing ingredients in a large bowl.
• Add the potatoes, bacon, and cheese. Toss to combine and chill at least 2 hours before serving.

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.
• 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.

RANCH POTATO SALAD

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.

CREAMY RANCH POTATO SALAD

Steps:

• Mix dressings and seasonings until blended.
• Combine remaining ingredients in large bowl.
• Add dressing mixture; mix lightly.

KRISTEN'S BACON RANCH POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
• Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.

RANCH RED SKIN POTATO SALAD

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.