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

Ranch Potato Salad

Recipe by  

"This potato salad could be served at any luncheon or picnic. Preparation time is 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

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Ingredients Edit and Save

Original recipe makes 6 - 1/2 cup servings Change Servings
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  • PREP

    10 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Boil the potatoes for 10 to 15 minutes or until tender. Drain and set aside.
  2. In a mixing bowl, mix together the mayonnaise, ranch salad dressing, celery, peas, paprika, scallions and salt and pepper.
  3. Add the potatoes, toss and refrigerate 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2003

I'm not a fan of regular potato salad, but I like ranch dressing, so I was eager to try this recipe. It turned out very well. I added some diced carrots for color and extra nutrition.

 
Most Helpful Critical Review
Jun 22, 2005

This was not great but not horrible either. I just prefer tradional potato salad better.

 

15 Ratings

Sep 19, 2003

Oh, I'm sorry to tell the author of this recipe that it was quite bad. I've made about 10 salads from this site over this summer and this is the only one that we each took one bite of and had to throw away. It really was that bad. I think a lot less paprika would make it...tolerable.

 
Mar 16, 2004

Yummy. I don't like regular potato salad but I liked this. It doesn't taste eggy like regular potato salad.

 
Feb 10, 2004

I like reg. Potato Salad better.

 
Sep 13, 2002

I usually don't like potato salads, but I love ranch dressing. It add a great kick!

 
Aug 29, 2002

I liked the fact that ranch salad dressing is added to the recipe. Makes for a nice, zesty flavor. Just make sure you don't overcook your potatoes like I did, then you wind up with a green pea mush. I will probably make this potato salad again. Hopefully, I will have better luck next time.

 
Aug 10, 2009

good variation of a classic recipe. i doubled the recipe, used light sour cream instead of mayo & added some diced red bell peppers for extra color, as well as a little garlic powder and some dried parsley. also, i didnt mix the paprika in with the potatos, i sprinkled it on top instead. my husband and i both enjoyed this and i will make this again in the future. thanks for the recipe!

 

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Nutrition

  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 267 mg
  • 11%

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

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