rizzle the mixture over the potato salad and stir in lightly.
Put oil in a 15x10-inch jelly roll pan; add potatoes and the next 4 ingredients and toss to coat then arrange potato mixture into a single layer.
Bake at 425\u00b0 for 30-35 minutes or till potatoes are tender, stirring occasionally; transfer to a large bowl.
Add bacon, green onions and Ranch dressing and toss gently; add salt and pepper to taste.
Serve immediately or chill to serve later.
ackage directions.
Prepare Italian dressing mix according to directions (but
Drain\tpotatoes.
Crumble
bacon
in
potatoes;
slice onions, add.
Salt\tand pepper to taste.
Add chives to taste. Mix with Ranch dressing, original recipe.
(Mix dressing first and chill while potatoes cook.)
Boil potatoes and drain.
Boil eggs and drain.
Cool potatos down with cool water.
Cool eggs, peel and dice.
Cut pickles and place in a large bowl.
Add, Eggs, Ranch Packet, Mayo, Miracle Whip, Ranch Dressing, Mustard, Dijon Mustard, Dill Weed, Salt, Pepper, Garlic Powder, Garlic, and Pickle Juice and Mix together.
Add cooled potatoes.
(Add a splash of milk if salad seems dry).
Place in Fridge or Seve Immediately.
In a large bowl, combine all of the vegetables. Stir mustard into salad dressing. Pour over potato mixture and toss slightly. Cover and refrigerate several hours. Sprinkle with eggs and paprika.
mall pieces and add to potato cubes.
Add bacon, pickles
Combine dressing mix with mayonnaise and water.
You may also use the bottled Ranch dressing.
in place of the Ranch mix, mayo,& water.
Add potatoes, celery, bacon, and onions.
Toss to coat.
Chill.
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
Peel, cube and cook potatoes; let cool.
Place in salad bowl and add celery and onion.
Prepare Ranch dressing mix with mayonnaise and water.
Add to potatoes and toss to coat.
Chill. Serves 4 to 6.
In a small bowl, combine ranch dressing, lime juice, chopped cilantro and
Boil potatoes in jackets (skins) until done.
Let cool; do not peel.
Cut into wedges or cubes.
In a separate bowl, mix the Hidden Valley Ranch dressing, buttermilk and mayonnaise.
Chill for 30 minutes or more.
Toss the dressing mixture over the potatoes; stir carefully.
Sprinkle the seasoning over the potatoes; stir carefully.
Chill before serving.
ream, yogurt, Cheddar cheese, chives, ranch dressing mix, salt, and black pepper
Microwave potatoes and water in covered dish on High for 14 to 16 minutes, stirring after 8 minutes. Drain.
Put cheese and dressing in microwave until cheese is melted.
Stir in potatoes. Add other ingredients.
Mix lightly.
Serve warm or refrigerated.
When boiling the potatoes I did not peel them. When I cubed them I did take out the peeling that was just hanging, but didn't worry if some got into the salad.
Place sliced potatoes and eggs in serving dish.
Sprinkle celery and onion on potatoes.
Mix up ranch dressing and salt and pour over potatoes mixture.
Mix gently.
Garnish with parsley and bacon.
Serve immediately or keep warm.
Quarter and chop potatoes. Rinse thoroughly and place in a large pot. Add enough water to cover, 1/2 of the salt and bring to a boil, cooking until tender. Drain thouroughly.
Meanwhile, in a small bowl, mix mayonaise, ranch dressing, bacon, chives and remaining salt and the pepper. Set aside.
In a large bowl, place potatoes, eggs, and pickles. Add dressing mixture and gently mix until potatoes are coated and ingredients are well mixed. Chill or enjoy warm.
Boil the potatoes in salted water for 20-30 minutes, until fork tender.
while the potatoes are boiling chop the dill, vegetables, pickle and eggs.
drain and cool the potatoes and cut into halves or quarters.
In a bowl combine the mayonnaise, sour cream, ranch dressing and vinegar.
Gently toss the potatoes, vegetables, pickle, egg, dill, dressing and bacon bits. When thoroughly combined sprinkle with paprika.
cover and chill and serve cold.
Cook potatoes.
I leave the peeling on to add color to my dish.
Drain potatoes and cool completely.
Cut potatoes into small 1-inch chunks.
Add green onions and bacon.
Toss with enough Ranch dressing to cover potato mixture.
Serve immediately.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.
mall bowl, stir together the ranch dressing mix, mayonnaise and green onion