New Texas Ranch Potato Salad
- Prep: 20 min
- Cook: 15 min
- Total: 35 min
- Servings: 6
2½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
kosher salt, to taste
2 tablespoons relish
½ cup mayonnaise
3 tablespoons yellow mustard
2 hard-boiled eggs, finely diced
2 ribs celery, finely diced
Place potatoes into a large pot and cover with cold water. Add salt and bring to a boil over high heat; then reduce to medium and simmer 10–15 minutes or until potatoes are just tender.
Drain potatoes and place in the fridge to chill. Meanwhile, whisk together the relish, mayonnaise, mustard and ranch seasoning mix until well-combined.
Remove chilled potatoes from the fridge and stir in eggs and celery. Pour dressing mixture over the potato mixture and stir gently to coat.
Season to taste if needed. Refrigerate for at least one hour prior to serving.
For safe meat preparation, reference the USDA website.
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