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Beaumont Ranch Potato Salad

Raven Higheagle


This recipe came from the Beaumont Ranch in Grandview, Texas. The ranch is an 800 acre working cattle ranch specializing in corporate and private client entertainment, with a heard of Texas longhorns, horses, two 20,000 square foot event barns, a Bed & Breakfast and cowboys. Nestled in the hills of beautiful Grandview, Texas the location is 30 minutes south of the Dallas, Fort Worth metroplex.


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Serves 20
1 Hr 20 Min
20 Min
Stove Top


  • 5 lb
    red potatoes
  • 1 pkg
    (.7 ounce) dry italian salad dressing mix (such as good seasons®)
  • 1/4 c
    tarragon vinegar
  • 1/4 c
  • 1 c
    extra-virgin olive oil
  • 1/2 c
    chopped celery
  • 1 c
    real bacon bits
  • 1/4 c
    chopped dill pickle
  • 1/4 c
    chopped green onion
  • 3 c
    hellmanns mayonaise

How to Make Beaumont Ranch Potato Salad


  1. Place the potatoes into a large pot and cover with water.
  2. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  3. Drain and allow to steam dry for a minute or two.
  4. In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.
  5. Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks.
  6. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool.
  7. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined.
  8. Refrigerate for at least 1 hour and up to 24 hours before serving.

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