Recipe by Mai Forrester
"A versatile potato salad with lots of flavor and a nice crunch"
Watch video tips and tricks
fat free ranch dressing
green bell pepper, chopped
salt and pepper to taste
I have made this recipe twice. It's great. Even my fussy 15 year-old loved it. To tweak it the second time, I quadrupled it, used two red and two green bell peppers, used little red potatoes with the skins and added grape tomatoes. Very cruncy and tasty. The red peppers and tomatoes make it pretty and taste right with this recipe. The ranch dressing puts it over the top without overpowering it. Yummy!
I am not a lover of potato salad (mostly due to not loving mustard or mayonnaise), so when my boyfriend insisted we make it as a side dish, I begrudgingly looked up recipes. I was happy to find one that had little mayo and no mustard. The ranch is a nice touch. Also, I wasn't expecting the extra crunch but it made it worthwhile. I split the green pepper portion in half and added a tablespoon of vinegar and some fresh parsley. I also used red onion instead of white/yellow onion. It was tasty and fresh. We also ate it before the potatoes cooled completely but I didn't find this to be problem. My boyfriend added about 1 tbsp of yellow mustard to his own serving and thought it was good as well... he didn't love it without the mustard... said "it doesn't have the same tang". In the future, I might add bacon bits and/or green onions and a dash of garlic powder. It needs just a bit more flavor and salt as the recipe stands.
Tried this once and it seemed a bit bland. Next time I cooked the potatoes in VERY salty water, diced them, and then coated them with the ranch dressing and refrigerated overnight. Added the rest of the ingredients early the next day and refrigerated until company arrived. MUCH more flavorful that way.
My husband called me at 2am from work to let me know how good this was in his lunch. I used a bacon ranch dressing and gave this a diffrent kick from the usual potato salad I had used in the past.
I'm not a big potato salad lover but I really liked this! I used green onions in place of yellow onions. I also added about a tablespoon (but I doubled the recipe) of vinegar. I also threw in some bacon bits. Maybe the people that think it's so bland aren't using the "salt and pepper to taste" step?? This is a simple potato salad that used ingredients you have on hand. I am filing this one and will make it again.
I made this several times. It is easy to make and tastes fantastic! I added more amounts of everything (to make more) bacon bits, parsley and a table spoon of vinegar.
GOOD FOOD NEVER TASTED SOOO GOOD!!!
I made a bigger batch and did not use fat free(YUCK) but basic recipe is great!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Salad III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 104
** Calories from Fat: 2
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a classic potato salad with eggs, sweet pickles, and mayo.
See how to make tasty potato salad, old-school style!
A picnic classic, this country-style potato salad has a zesty zing!