“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.” - by ranch_maven
Ingredients
Adjust Servings
Original recipe yields 20 servings
Directions
- 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
Amount Per Serving (20 total)
- Calories
- 441 cal
- 22%
- Fat
- 38.8 g
- 60%
- Carbs
- 19.8 g
- 6%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
"This is my recipe. And I wanted to answers some questions from some of the reviewers. The most important part of this recipe is to add the dressing to the hot potatoes. If you prefer to peel your pot..." See moreatoes first, it should be fine. I did it that way for years before I opened the ranch to the public. We make this recipe for hundreds of people at a time. Taking this step out save us a lot of time. And it gives the salad a rustic look consistent with the ranch's image. As far as adding more calories by adding the oil, I think the flavor makes up for any extra calories. You need less mayo for this recipe so I think it is an even swap calorie wise. This is a recipe that you can make your own with by changing the condiments or the type of vinegar. I have been making this recipe for my family about 30 years. I started with a bottled Italian dressing and quickly changed to my personal favorite Italian dressing. At first I made it with corn oil, then safflower oil and finally extra virgin olive oil. It was the first recipe I added the ranch's signature dishes when we opened ten years ago. I hope you enjoy this as much as my family has."
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