BEAUMONT RANCH POTATO SALAD

Beaumont Ranch Potato Salad image

I have kept this recipe a ranch secret, but I have decided to share it. This is my variation of a French classic garlic potato salad. It is different than the dish that inspired it, but very good and easy as well.

Provided by ranch_maven

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 1h40m

Yield 20

Number Of Ingredients 10

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Ingredients

5 pounds red potatoes
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
¼ cup tarragon vinegar
¼ cup water
1 cup extra-virgin olive oil
½ cup chopped celery
1 cup real bacon bits
¼ cup chopped dill pickle
¼ cup chopped green onion
3 cups mayonnaise

Steps:

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.
Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 19.8 g, Cholesterol 16.5 mg, Fat 38.8 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.9 g, Sodium 554.9 mg, Sugar 2.1 g

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Sergio Menezes

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Yum!

AJ Walker

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5 stars!

Kadri Fishti

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This recipe is a keeper! I love the combination of flavors and textures. The potatoes are fluffy and tender, the dressing is creamy and tangy, and the bacon adds a nice smoky flavor. I will definitely be making this again.

Sarah Parrett

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I've made this potato salad several times now and it's always a hit! The dressing is tangy and creamy, and the potatoes are cooked to perfection. I usually add some chopped celery and onion for extra flavor and crunch.