Ranch Potato Salad
Ranch potato salad is a delicious mashup between your favorite potato salad and your favorite creamy ranch dressing (homemade, of course!) This has to be the ultimate potato salad.
Servings: 6 servings
Equipment
- small food processor, blender, or immersion blender
Ingredients
- 1 1/2 lb baby or new potatoes
- salt
- 1/2 cup ranch dressing (use more or less to taste), get recipe here
- 1 bunch spring onions, sliced (about 6)
- 6 slices bacon, cooked and crumbled
- 3 Tbsp snipped chives
- fresh cracked black pepper
Instructions
- Cook your potatoes in plenty of salted water until just tender.
- Drain and, while they are still hot, cut them in half or quarters, depending on their size.
- Put the hot potatoes in a bowl and toss gently with a few tablespoons of the ranch dressing and a pinch of salt. Cover the bowl with a clean cloth napkin, and then wrap in plastic wrap. Refrigerate until chilled.
- When the potatoes have chilled, toss with more ranch dressing and the green onions, bacon, and chives. Note: be generous with the dressing.
- You can serve immediately, or put back in the refrigerator until ready to serve. Give everything a final toss before serving, and garnish with more bacon, and black pepper if you like. Note: toss with more dressing before serving if needed.
Nutrition
Calories: 184 kcal · Carbohydrates: 21 g · Protein: 3 g · Fat: 10 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 2 g · Cholesterol: 6 mg · Sodium: 189 mg · Potassium: 506 mg · Fiber: 3 g · Sugar: 2 g · Vitamin A: 115 IU · Vitamin C: 24 mg · Calcium: 23 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.