113851 miracle rocking ranch potato salad Recipes

potatoes, peeled and chopped, milk, chopped green onions, shredded cheddar cheese, corn tortillas, ranch-style salad dressing

potatoes, low-fat mayonnaise, fat free ranch dressing, onion, chopped, stalk celery, green bell pepper, chopped, salt and pepper to taste

potatoes, sweet onion, celery ribs, dill pickles, cucumber, tomatoes, hard-boiled eggs, carrot, mayonnaise, ranch dressing, pickle juice, yellow mustard, salt and pepper

prepared ranch style salad dressing, prepared barbecue sauce, lettuce hearts mixed salad greens, broccoli slaw mix, grilled boneless skinless chicken breast, diced, canned black beans, drained and rinsed, shredded monterey jack pepper cheese, frozen corn kernels, thawed, red onion, sliced into thin rings, crisp cooked bacon piece

ranch-style beans, chopped onion, chopped fresh tomato, shredded cheddar cheese, catalina salad dressing, crumbled corn chips, cilantro

salad dressing, ranch dressing, pulled chicken, hot sauce, cilantro, celery salt, onion powder, pepper

potatoes, peeled and cut into 1/2 inch cubes, cream of mushroom soup, undiluted, milk, ranch dressing mix, shredded cheddar cheese, divided, salt and pepper, bacon, cooked and crumbled

potatoes, cut into 1/2-inch cubes, butter, cubed, sour cream, ranch dressing mix, cheddar cheese, shredded

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

potatoes, butter, melted, freshly grated parmesan cheese (not from a can), salt, garlic powder, paprika, cayenne pepper

bacon slices, red potatoes, cut into 3/4-inch cubes (about 5 cups cubed ), white onion , cut into 1/2-inch-thick strips, potato salad dry rub, potato salad dressing, garnish: chopped fresh parsley

potatoes, hard-boiled eggs, chopped, salad oil, low-fat plain yogurt (or light sour cream), vinegar, sliced green onion (whole thing), salt, chopped dill weed, pepper, diced celery, onion powder, garlic powder, light mayonnaise

charlotte potatoes (or salad or new potatoes), mayonnaise, olive oil, white wine vinegar, dijon mustard, liquid maggi seasoning sauce (from supermarkets or delicatessen), onion, finely chopped, sweet gherkins, finely chopped (also add 1 tbsp liquid from cucumber gherkin jar), sugar, salt and pepper

ranch dressing, your favorite bottled or dry mix recipe, huge tbsp chopped chives , don tsp be shy, bacon , cooked crisp, drained and crumbled, frozen shredded hash brown potatoes, condensed cream of celery soup (an underated staple in my book), sweet onion , such as vidalia, chopped, shredded mozzarella cheese, shredded sharp cheddar cheese

potatoes cut in 1/2 inch cubes, butter, sour cream, ranch dressing, shredded cheddar cheese

ranch style beans, green onion, chopped, fresh tomatoes, chopped, cheddar cheese, shredded, catalina dressing, corn chips, crumbled (fritos best), fresh cilantro (or dried )

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.