Potato Salad with Country Ranch Dressing

The vegetables in this salad are first browned to perfection in the oven. The fresh avocado that's added just before serving, provides a buttery flavor.

Potato Salad with Country Ranch Dressing
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27 users rated this recipe an average rating of 4.0
Makes:
12 servings
Prep:
25 mins
Roast:
35 mins 425°F
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Potato Salad with Country Ranch Dressing

Ingredients
3
pounds round red potatoes, cut in 1-inch pieces
1
small red onion, cut in wedges (1/2 cup)
6
cloves garlic, minced
2
tablespoons olive oil
1
cup frozen whole kernel corn
3/4
cup mayonnaise
2
tablespoons cider vinegar
1
ounce dry ranch salad dressing mix
1/4
teaspoon cayenne pepper (optional)
1
stalk celery, bias-sliced
3
hard-cooked eggs, peeled and chopped
1
avocado, halved, seeded, peeled, and chopped (optional)
 
Salt
 
ground black pepper
 
Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)

Directions

  1. Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.
  2. For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.

From the Test Kitchen

Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.

Nutrition Facts

(Potato Salad with Country Ranch Dressing)
    Per serving:
  • 167 kcal cal.,
  • 15 g fat
  • (2 g sat. fat,
  • 58 mg chol.,
  • 362 mg sodium,
  • 19 g carb.,
  • 2 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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