Ranch Potato Salad – Made With Ranch Dressing
July 29, 2009 · Print This Article
Ranch Potato salad is a big hit with my family. Making potato salad with ranch dressing is a refreshing change from the mayonnaise potato salad…. or salad made with Miracle Whip. Also, you might call this a loaded potato salad because it has celery, red onion, eggs, fresh parsley and …. best of all… bacon. This is a “Cooking for a Crowd” recipe because it provides potato salad for 25 hungry folks.
Here we go with our mighty good potato salad.
The ingredients are: 14 medium red potatoes… about the size of your fist… or a bit smaller. (abt. 6 to 6 1/2 pounds) 4 to 5 med. stalks of celery, 1 small red onion, 2 TB fresh parsley, 10 Hard Boiled Eggs, 1 Lb. Bacon, dry Ranch Dressing Mix, Mayonnaise and Miracle Whip. Opps… I forgot 1 1/4 C milk.
Wash and clean the potatos. You don’t have to remove all of the eyes… but take out the deep ones because they had a tendency to hold sand.
Divide the potatoes and put half of them in a bag. Add about 1/4 cup of water and seal them up. Cook them on high for about 10 to 15 min. You’ll have to be the judge on the timing because each microwave cooks differently. I start mine out at about 10 min. then check them. If they are a little too firm… add more time. My potatos usually take about 15 min.
When the first batch is done… pop in the other half and cook them up.
While the potatoes are cooking… boil your eggs. When the eggs come to a full boil… time them for 10 min… and remove them from the heat. Cool them quickly under cold water.
Cook up the bacon crisp. 1/2 lbs is pretty adequate… but lots of bacon tickles my taste buds… so I use a full pound. (Save out a bit for garnish)
Chop up the celery… at least a good heaping cup full. Chop a small red onion. Chop up enough fresh parsley to equal 2 TB. If you are using dried… only use 1 TB.
Now comes the Ranch dressing. Place 2 C. of Mayo in a bowl. (1/2 quart) Add one package of Ranch Dressing and 1 1/4 C. of milk. Mix well with a wire whip. (This mixture is just a bit different than the recipe on the packet.)
Peel the 10 eggs and cut them up coarsely.
Cool your potatoes. Cut them into bite size pieces (leave the skins on). Salt them to taste. If they are still a little warm… allow them to cool completely.
Add all of your ingredients on top of the potatoes.
Fold all of the ingredients together gently so you don’t mush up the potatoes.
If the potatoes are a bit dry… I add a big old scoop of Miracle Whip. It adds more moisture and just a little zing. Of course, this is an optional step.
Give it an extra toss and your done… Ranch Potato salad. Add the extra bacon and a bit of parsley for a garnish and a few red tomatoes for a bit of color.
This is one of the best Ranch Potato recipes I know of. At least my family and friends think it’s great… and I’m betting your family and friends will think so too.
Now… if your want to watch this process in action… watch this short video. Videos are the best! (Ignore the raw bacon thing… it really is the Potato Salad video.)
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Now dig into this superb potato salad… and enjoy!
P.S. Did I mention that you should put the salad in the fridge for several hours for the flavors to blend? Ranch Potato salad should be kept cold… to avoid… well…you know… that darn bug that I don’t know how to spell.
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