Ranch Potato Salad – Made With Ranch Dressing

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.)

For your printed copy of this Ranch Potato salad… simply fill in the box below.  You’ll not only get this recipe… but all future recipes will be sent to your in box.  Pssst… I’ll also be sending you all kinds of great things… occasion cards… craft ideas, gift ideas, printables for your kids… all sorts of great information and good stuff.   Once you’ve signed in… you’ll never have to do it again… you’ll automatically be on the “goodie” list. Hmmmm. I think I’ll add a printable bonus recipe to sweeten the pie.

So… go ahead… sign in.   It is my firm policy never to share e-mail addresses.  Not ever!

Now dig into this superb potato salad… and enjoy!


Insightful Nana

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.


Cheesy Mexican Ranch Dip

Cheesy Mexican Ranch Dip is an impressive change to salsa when you’re serving chips.  It’s just perfect for fresh veggies or crackers too.  It has all the flavor of a Southwest taste with out the heat.  This Mexican dip is especially good to offer when you’re serving young children or those who can’t  tolerate the spice and heat of traditional salsas.

My good friend,  Karen Robison brought this dip to a church function a few weeks ago and,  the bowl was empty in no time.  I called her immediately and she said I could share this tasty Mexican Ranch Dip with you.


The ingredients are simple:  1.   Two  8 oz. packages of Cream Cheese.  2.  1/2  large sweet red pepper.  3.  1/2 large sweet green pepper.  4.  Two green onions.  5.  One can of black olives.  6.  One can Fiesta Corn (or Mexicorn.)  7.  One package of Ranch Buttermilk Dressing.     (Pick up large peppers ’cause you’ll want to make another batch.)


Slice the onions… including the tops.   Slice the olives thin.  Chop the red and green peppers fine.

Place in a bowl the two packages of Cream Cheese and allow them  to soften.   Add the ingredients in the following order, mixing each ingredient well before adding the next one.  1.  Ranch dressing mix.  2.  Onions and Peppers.  3.  Fold in Black olives.  4.  Fold in Fiesta Corn.


Chill the Cheese Mexican Ranch Dip for at least two hour so the flavors will blend well.    Doesn’t it look good?  Yep… it is!

Serve with Chips… Crackers….or Veggies.

This is a dip you won’t be able to leave alone … so get plenty of ingredients so you can make a second batch…. quick!

Below is a four minute video… if you want to see the process in action.

Mmmmm.  Please enjoy!

Insightful Nana

P.S.  Serve up this Cheesy Mexican Ranch Dip soon…. It’s a great pick-me-up during these last drab days of winter.  It will bring a brightness to your table and get you excite for Spring…. Or should I say… More Excited For Spring!

P.P.S.  Thanks Karen.