Spring Hill Ranch Potato Salad

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Spring Hill Ranch Potato Salad recipe! Bursting with flavors, this creamy and tangy dish is a perfect addition to any meal or gathering. Made with fresh ingredients like potatoes, herbs, and a special ranch dressing, it is guaranteed to satisfy your taste buds. Whether served as a side dish or a main course, this recipe is simple to prepare and sure to impress. Get ready to enjoy a delightful combination of textures and flavors with this Spring Hill Ranch Potato Salad!

Keywords: Spring Hill Ranch, potato salad, recipe, creamy, tangy

spring hill ranch potato salad recipe details

Spring hill ranch potato salad recipe, recipe Rating: 4.7
Number of votes:116

My personal favorite summertime potato salad, this one is quick and easy. Sometimes I’ll make a batch of it to just have on hand for snacking!
Ready in: 2 hours

Ingredients

Serves: 8

• 3 pounds russet potatoes (peeled or un-peeled, your choice), 3/4″ chopped
• 1 teaspoon kosher salt, divided
• 3 Tablespoons distilled white vinegar
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish
• 3 tablespoons minced red onion
• 1 tablespoon dried parsley flakes
• 1 teaspoon dry mustard powder
• 1/2 teaspoon freshly ground black pepper
• 2 hard cooked eggs, peeled and finely chopped

Preparation method

Prep: 20 mins | Cook: 40 mins | Extra time: 1 hour, chilling

1. Bring the potatoes to a boil in a large saucepan over medium-high heat. Add 1/2 teaspoon kosher salt, then reduce the heat to medium. Simmer, stirring occasionally,until the potatoes are tender, about 8 minutes.
2. Thoroughly drain the potatoes and transfer them to a large mixing or serving bowl. Add the vinegar and toss gently to combine. Let them cool for about 20 minutes.
3. Meanwhile, in a small bowl, stir together the mayonnaise, pickle relish, onion, parsley flakes, mustard powder, ground black pepper and the remaining 1/2 teaspoon of kosher salt. Using rubber spatula, gently fold this dressing and the eggs into the potatoes.
4. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour before serving.Alternate method

If ya like a little bacon in your potato salad, go ahead and dice up about 5 or 6 slices of good bacon, cook it until crisp, drain it well, then add it into the salad.