Potato Salad with Country Ranch Dressing
pounds round red potatoes, cut in 1-inch pieces
cloves garlic, minced
tablespoons olive oil
cup frozen whole kernel corn
tablespoons cider vinegar
ounce dry ranch salad dressing mix
teaspoon cayenne pepper (optional)
stalk celery, bias-sliced
hard-cooked eggs, peeled and chopped
avocado, halved, seeded, peeled, and chopped (optional)
ground black pepper
Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)
- 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.
- 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