Garlic Ranch Potato Salad Recipe

3.5 2 3
Garlic Ranch Potato Salad Recipe
Garlic Ranch Potato Salad Recipe photo by Taste of Home
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Garlic Ranch Potato Salad Recipe

Read Reviews
3.5 2 3
Publisher Photo
The hint of garlic in the dressing and the addition of fresh herbs add just the right flavor for this savory potato salad. As my official taste tester, my husband usually tells me to “add this or that” to spice things up, but this was the first recipe I experimented with that I didn’t have to add anything.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 3/4 pound medium red potatoes, cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup garlic ranch salad dressing
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

Directions

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender. Drain and cool. Transfer to a large bowl; sprinkle with salt and pepper.
In a small bowl, whisk the remaining ingredients; pour over potatoes and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 2 servings.
Originally published as Garlic Ranch Potato Salad in Reminisce Extra January 2009

Nutritional Facts

1 cup: 450 calories, 34g fat (6g saturated fat), 14mg cholesterol, 863mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 5g protein.

  • 3/4 pound medium red potatoes, cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup garlic ranch salad dressing
  • 1/4 cup chopped sweet red pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender. Drain and cool. Transfer to a large bowl; sprinkle with salt and pepper.
  2. In a small bowl, whisk the remaining ingredients; pour over potatoes and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 2 servings.
Originally published as Garlic Ranch Potato Salad in Reminisce Extra January 2009

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Reviews forGarlic Ranch Potato Salad

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claylady01 User ID: 7293258 97120
Reviewed Jun. 6, 2013

"I love potato salad and using ranch dressing instead of straight mayo is great!"

MY REVIEW
elaineae User ID: 3082225 111453
Reviewed May. 10, 2011

"I first found this in Reminese"

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