Beaumont Ranch Potato Salad Recipe - Allrecipes.com
Beaumont Ranch Potato Salad Recipe
  • READY IN ABOUT hrs

Beaumont Ranch Potato Salad

Recipe by  

"I have kept this recipe a ranch secret, but I have decided to share it. This is my variation of a French classic garlic potato salad. It is different than the dish that inspired it, but very good and easy as well."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 40 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2010

This is my recipe. And I wanted to answers some questions from some of the reviewers. The most important part of this recipe is to add the dressing to the hot potatoes. If you prefer to peel your potatoes first, it should be fine. I did it that way for years before I opened the ranch to the public. We make this recipe for hundreds of people at a time. Taking this step out save us a lot of time. And it gives the salad a rustic look consistent with the ranch's image. As far as adding more calories by adding the oil, I think the flavor makes up for any extra calories. You need less mayo for this recipe so I think it is an even swap calorie wise. This is a recipe that you can make your own with by changing the condiments or the type of vinegar. I have been making this recipe for my family about 30 years. I started with a bottled Italian dressing and quickly changed to my personal favorite Italian dressing. At first I made it with corn oil, then safflower oil and finally extra virgin olive oil. It was the first recipe I added the ranch's signature dishes when we opened ten years ago. I hope you enjoy this as much as my family has.

 
Most Helpful Critical Review
May 24, 2011

I followed this recipe exactly as written (except to reduce the mayo) and thought it was okay. I thought there was too much bacon and mayo. I like bacon but the amount in this recipe is a bit much. If I make this again I will just add 1/3 cup bacon bits and add more to taste. As for the mayo I was going to follow the recipe exactly as written but added the mayo gradually. I'm glad I did this and didn't just dump it in because by the time I got to 1 1/2 cups there was plenty. 3 cups would've been way too much. I recommend this recipe just add 1/3-1/2 of the bacon and mayo and add more if you need to.

 

46 Ratings

Apr 19, 2010

This is the #1 recipe asked for at the ranch. It has been a closely guarded family secret for years. I hope you all enjoy!!

 
Apr 20, 2010

I have enjoyed this wonderful dish at Beaumont Ranch and was so excited to learn that it had been offered to the masses!!! It will be a staple at our family gatherings from now on! Thank you so much for sharing it!!!

 
Apr 26, 2010

I'm from Georgia and I've never tried a potatoe salad like this, it was great! Thank you for sharing your recipe, I will definately make this again. My husband loved it!

 
Jun 20, 2010

I took this potato salad to a cookout yesterday and it was a big hit with everyone. Loved the blending of the various ingredients. The only thing I did not use were the dill pickles because I was afraid it would make the salad too tart. I do have one question, if anyone out there can answer for me. I do not understand why the potatoes are cooked whole and chopped after. I found this step to be very cumbersome. When I was trying to chop all the potatoes, it mushed some of the others. I would think it would be better to chopped the potatoes before cooking which would save time and make the dish easier to prepare. Please let me know if I am missing something here. Appreciate any comments. Awesome recipe and I will definitely make this one again. UPDATE: I made this salad again for a birthday party. I cut the potatoes into bite size pieces and cooked for 10 mins. once the water came to a boil and then proceeded with the recipe. So much easier to do it this way. Also, I had rave reviews and some even said this was the best potato salad they had ever eaten. Thanks for making me look like a gourmet chef!

 
Apr 25, 2011

No brainer jut like everyone we loved this. I omitted pickle(DID NOT HAVE ANY) Little more green onion and real bacon(Not a fan of bacon bits.) Turned out flavorful. I think you could even add boiled eggs. I think this is one of those recipes where once you make the original you can tweek and have fun with new textures and flavors

 
May 10, 2010

took this to a potluck and everyone loved it. Next time I will undercook the potatoes slightly as they fell apart with the tossing while warm. But it is a delicious potatoe salad

 

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Nutrition

  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 38.8 g
  • 60%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 555 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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