Kittencal's Ranch Potato (Or Macaroni Salad)
Recipe: #45
August 08, 2011
Categories: Salads, Side Dishes, Potatoes, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day July 4th, Labor Day, Mothers Day, New Years, Picnic, Potluck, Sunday Dinner, Vegetarian, Macaroni, Kosher Dairy, more
"Chopped ham or crumbled cooked bacon is a great addition, I sometimes add in chopped feta cheese instead of the cheddar cheese, plan ahead this salad must chill for at least 3 or more hours before serving the longer chilling time the better"
Original is 10 servings
Ingredients
- DRESSING
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Nutritional
- Serving Size: 1 (218.6 g)
- Calories 253.8
- Total Fat - 9.9 g
- Saturated Fat - 3.6 g
- Cholesterol - 139 mg
- Sodium - 439.4 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 3.5 g
- Sugars - 7.3 g
- Protein - 11.6 g
- Calcium - 192.4 mg
- Iron - 1.6 mg
- Vitamin C - 13 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
Step 2
In a small bowl, combine relish, ranch salad dressing , mayonnaise, mustard and garlic powder; mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
Step 3
Mix in chopped sweet pickles.
Step 4
Season with more salt and black pepper to taste.
Step 5
Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better).
Tips
No special items needed.
6 Reviews
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