Ranch Potato Salad Recipe

Name: Ranch Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. red potatoes; 1/2 c. Italian salad dressing; 3/4 c. celery; 1/2 c. radishes; 1/4 c. cucumber; 1/4 c. onion; 1/4 c. pimento; 2 hard-boiled eggs; 1 c. mayonnaise; 1 green onion

Servings: persons

1
Finely chop all vegetables and the eggs.
2
Cook potatoes in a small amount of boiling salted water for approximately 35 minutes or until just tender.
3
Drain and peel when cool enough.
4
Cut into 1/2-inch cubes and place in a large bowl.
5
Add Italian dressing and toss lightly.
6
Cover and refrigerate 1 1/2 to 2 hours.
7
Add all ingredients except for green onions and toss gently to mix well.
8
Cover and refrigerate for several hours.
9
Sprinkle with the green onions just prior to serving.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 lb. red potatoes, 1/2 c. Italian salad dressing, 3/4 c. celery, 1/2 c. radishes, and more.

Yes, 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.

Ranch Potato Salad

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