Beaumont Ranch Potato Salad – a delicious recipe with red potatoes, Italian salad dressing, tarragon vinegar, water, extra-virgin olive oil, celery. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2
In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.
3
Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.
2529
kcal
Calories
220
g
Fat
101
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 5 pounds red potatoes, 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons(R)), 1/4 cup tarragon vinegar, 1/4 cup water, and more.
Yes, Beaumont Ranch Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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