Kittencal'S Ranch Potato Salad Or Macaroni Salad - cooking recipe
Ingredients
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2 1/2 lbs cooked cubed potatoes (or can use 3 cups cooked macaroni or small shell pasta drained)
1 cup frozen peas, thawed
1 small celery rib, finely diced
4 green onions, finely chopped
1 1/2 cups finely cubed cheddar cheese
4 -5 hard-boiled eggs, chopped (more eggs sliced in wedges to garnish around the bowl if desired)
1/2 cup chopped sweet yum-yum pickle (optional, yum-yum pickles are sliced sweet sandwich pickles)
DRESSING
6 tablespoons sweet pickle relish
3/4 cup prepared ranch salad dressing
3/4 cup mayonnaise (or use 1/4 cup each mayonnaise and sour cream, or to taste) or 1/2 cup salad dressing (or use 1/4 cup each mayonnaise and sour cream, or to taste)
1 1/2 teaspoons prepared mustard or 1/2 teaspoon mustard powder
1/2 - 1 teaspoon garlic powder (optional but good to add in)
salt & freshly ground black pepper (to taste, I use seasoned salt)
Preparation
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In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
Add in chopped yum yum pickles if using; mix to combine.
Season with more salt and black pepper to taste.
Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).
Delicious!
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