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potato salad with country ranch dressing

(2 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

For a lighter recipe use reduced fat mayonnaise. to make ahead, prepare as directed, except for avocado. Cover and chill overnight. Stir in avocado and thin with a little milk, if necessary, before serving.Unknown source

(2 ratings)

Ingredients For potato salad with country ranch dressing

  • 3 pounds round red potatoes, cut into 1 inch pieces
  • one small red onion, cut into wedges, 1/2 cup
  • six cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup frozen whole kernel corn
  • 3/4 cup mayonnaise
  • 2 tablespoon cider vinegar
  • one envelope dry ranch salad dressing mix, 1 ounce
  • 1/4 teaspoon cayenne pepper, optional
  • 1/2 cup bias sliced celery, one stalk
  • three hard cooked eggs, peeled and chopped,
  • one avocado, halved, seeded, peeled and chopped, optional
  • salt ,ground black pepper
  • fresh italian flat leaf parsley, coarsely snipped, optional

How To Make potato salad with country ranch dressing

  • 1
    preheat oven to 425°. Place potatoes, onion, and garlic in a 15 x 10" baking pan. Drizzle vegetables with the olive oil; toss to coat. Roast, uncovered, for 20 minutes. Stir vegetable; add corn. Roast for 15 to 20 minutes more or until vegetables are tender and Brown.
  • 2
    For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and if desired cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and black pepper. Transfer to a serving dish. If desired, sprinkle with parsley. Serve warm or chilled. Makes 12 servings.

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