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Potato Salad with Country Ranch Dressing

Makes: 12 servings
Prep 25 mins Roast 425°F 35 mins
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)
  • Servings Per Recipe 12,
  • cal. (kcal) 167,
  • Fat, total (g) 15,
  • chol. (mg) 58,
  • sat. fat (g) 2,
  • carb. (g) 19,
  • fiber (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 243,
  • vit. C (mg) 17,
  • sodium (mg) 362,
  • Potassium (mg) 416,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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