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Hot Potato Salad with Ranch Dressing

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Submitted by kerry stalker

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

When you need potato salad without the fuss, this ranch version is your answer.

Boil red potatoes until tender, cube them while they’re still warm, then toss with sliced scallions and creamy ranch dressing.

The warm potatoes soak up the dressing like a sponge, creating a creamy, tangy salad that’s ready in 30 minutes.

Dust with paprika for color and garnish with fresh chives for a pop of green.

Kitchen Tips

  • Toss while warm: Hot potatoes absorb dressing better than cold ones. Cut and dress them while they’re still steaming for maximum creaminess.
  • Don’t overcook potatoes: You want them tender but not falling apart. Test with a fork at 15 minutes and every few minutes after.
  • Red potatoes are key: Their waxy texture holds up better than russets, which can turn mealy and mushy.

Ingredients

2 907.2
½ 118
1
X PAPRIKA
to taste *
1
X CHIVE
to taste *

Directions

After cooking and while still warm, cut potatoes into 1 inch cubes.

Gently toss together potatoes, onions and salad dressing.

Dust with paprika or pepper.

Garnish with fresh chives. Serve warm or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 145 17% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 70mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 21%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 16%
Calcium 8% Iron 52%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free, Low Sodium
 

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