Ranchtastic Potato Salad #RSC |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ready, Set, Cook! Hidden Valley Contest Entry. I absolutely love ranch dressing and almost equally love potato salad. I heard Emiril Lagasse added ranch dressing to his potato salad and had to try it. I tried it with my favorite potato salad ingredients and could not believe the difference in flavor. I like it warm, but you can eat it either warm or cold and the next day it tastes even better! Ingredients:
16 ounces baby red potatoes |
8 -10 ounces hidden valley® original ranch® dressing |
1 tablespoon greek yogurt |
2 tablespoons chopped fresh dill |
2 tablespoons chopped chives |
2 small celery ribs, chopped |
2 small shallots, chopped |
4 -5 hardboiled egg, chopped |
6 slices cooked bacon, crumbled |
salt and pepper |
Directions:
1. Cut the potatoes in half, all roughly the same size and place in a pot of cold water, just covering the tops of the potatoes. Bring to a boil and cook until tender, 10-12 minutes or so. Mix the ranch dressing and greek yogurt. Drain potatoes, place in a bowl and pour the dressing over. Add the rest of the ingredients and stir until combined, being careful not to break up the potatoes too much. I like to eat the potato salad while it's warm but you can certainly put it in the fridge until cold or ready to eat.
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