Ranch Roasted Potato Salad #RSC |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ready, Set, Cook! Hidden Valley Contest Entry. New potatoes are roasted in Hidden Valley Ranch salad dressing mix then combined with roasted red peppers and a creamy Ranch infused yogurt dressing. Ingredients:
24 ounces baby red potatoes, quartered |
1 tablespoon hidden valley original ranch seasoning mix |
1 large red pepper, quartered and seeds removed |
1/2 cup chopped shallot |
1 teaspoon lemon juice |
2 tablespoons hidden valley® original ranch® dressing |
1/4 cup sun-dried tomato packed in oil, chopped |
1 tablespoon fresh chives, chopped |
1/2 cup plain greek yogurt |
salt |
Directions:
1. Preheat oven to 375 degrees and place potatoes on a large baking sheet cut side up. Sprinkle with salad dressing and seasoning mix and bake for 35-40 minutes. Remove and let cool. Increase oven temperature to 425 degrees and place red pepper on a baking sheet and bake until skins are charred. Put peppers in a plastic bag to sweat for a few minutes. Remove the outer skins and chop. Add to potatoes. In a small bowl, combine yogurt, shallots, chives, lemon juice, sundried tomatoes and hidden valley ranch dressing. Stir to combine. Pour dressing over potatoes and toss to coat. Salt to taste.
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