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


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


1preheat 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.
2For 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.

About this Recipe

Course/Dish: Potato Salads