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Saturday, May 2, 2015

Ranch Potato Salad

Nothing better than potato salad when we get together for outdoor fun. This recipe is tasty and a new family favorite. The ranch gives it a new twist and just the right festive fun taste
Enjoy Good Food
Try this with my Deli sandwiches 

What you need:
5 lb. russet potatoes 
1/3 cup dill pickle juice 
3/4 cup light mayonnaise 
3/4 cup sour cream 
3/4 cup chopped celery 
1/2 cup minced red onion 
1/4 cup chopped dill pickles 
1/4 cup sliced fresh chives 
2 tbsp. chopped fresh parsley 
1 (1-oz.) package ranch dressing mix 

How to make it
Chill time: at least 1 hour 

Scrub potatoes and cut in half if large. Place in a large pot of boiling water and cook for 15 minutes or until tender when pierced with a wooden skewer. Drain, let cool slightly and peel. While potatoes are still warm, drizzle with pickle juice. Stir together remaining ingredients and toss with cooled potatoes. Cover and chill until ready to serve. 

Makes 12 servings. 

Tip! Boiling the potatoes with the skin on will prevent them from getting soggy. 

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