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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Wednesday, June 27, 2012

Ranch Potato Salad

A few days ago I announced that I was one lucky Canadian blogger chosen to participate in the Hidden Valley Ranch™ Recipe Challenge.  That means I have been having a bit of fun experimenting with Ranch!  I have three specific recipes I am still tweaking for the final submission prior to July 1.  Of these recipes, I will be submitting two but will not share them here until after the judging.  Hopefully, one will be a winner!

ranch potato salad
Our kids and grandkids were home last weekend for a family pool party and BBQ.  I made a ranch potato salad to accompany the charcoal grilled jerked chicken breasts and corn on the cob.  I love packing as much nutrition as possible into salads and that means extra vegetables.  My potato salad is no different.  What was different about this potato salad was the addition of homemade bacon bits and Hidden Valley Ranch™.

Everyone enjoyed the upscale flavour of the ranch potato salad.  It was very easy to make and I liked that I managed to get a few extra vegetables into a dish.  Now I will admit our kids and grandkids love their vegetables so I really don't need to use any tricks to get them to eat more.  This is a keeper recipe that I'm sure you will enjoy.  It is not one I am submitting for the contest but it still is quite good!

Ranch Potato Salad
source:  Garden Gnome

10 medium waxy potatoes
1 lg stalk celery
½ English cucumber
4 - 5 radishes
1 small onion
1 green onion
¾ c Miracle Whip or mayonnaise
⅓ c Hidden Valley The Original Ranch®
 ½ c homemade bacon bits

Wash and peel the potatoes.  Cut into bite sized pieces.  Steam until tender.  Remove from heat and allow to cool.  Cut about 4 slices of bacon to form pieces.  Fry until crispy.  Remove from heat and drain.   Place in mixing bowl.  Cut the celery stalk down the centre then thinly slice and pour into bowl with bacon.  Cut the English cucumber into quarters then cut into bite sized pieces.  Add to bacon bowl.  Cut the radishes into quarters and slice, add to bacon, vegetable bowl.  Slice the green onion thinly and add to bowl.  Chop the onion finely and add to bowl.  Mix vegetables and bacon together.  Stir into cooled potatoes.  Mix the Hidden Valley The Original Ranch® and Miracle Whip or mayonnaise together.  Pour over the vegetables.  Use a wide, slotted spoon to mix.  Add a little extra of either if the mixture is too dry.  Spoon into serving bowl.  Refrigerate 1 hour before serving to allow the flavours to blend.

2 food lovers commented:

Anji said...

that sounds great; i love potato salad and I like the idea of slipping other vegetables into it. I wonder what you mean by English cucumber. Not flown over from the UK I hope!

Garden Gnome said...

Hi Anji :) Thanks! English cucumber is a common name here for seedless cucumbers. They are long, skinny and you can eat the skin.