Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Ranch Potato Salad
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- Level: Easy
- Total: 40 min (plus chilling)
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 505 mg
Ranch dressing is a big favorite in our test kitchen and makes the perfect base for this creamy and flavorful potato salad. Ranch is a great timesaver here since it combines mayonnaise, vinegar and herbs—all the ingredients you need for a top notch potato salad.
- Level: Easy
- Total: 40 min (plus chilling)
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 505 mg
Ingredients
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Directions
- Put the potatoes in a pot, cover with water and season with salt. Bring to a boil, then simmer until tender, about 12 minutes; drain and let cool.
- Transfer the cooled potatoes to a bowl and toss with the cucumber, red onion, chopped parsley and ranch dressing. Season with salt and pepper. Chill at least 1 hour.
