Potato salad with country ranch dressing

Lynnda Cloutier


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 votes



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

Course/Dish: Potato Salads

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