Ranch Potato Salad with Eggs
Ranch Potato Salad with Eggs is the perfect cold potato salad to enjoy with your BBQ meals.
Servings: 7 servings
Calories: 370cal
Cost: $4
Equipment
- 5-quart stockpot
- measuring spoons
- cutting board and knife
Ingredients
- 7 medium russet potatoes peeled, cubed
- 2 large eggs-hard boiled peeled, sliced
- 10 ounces ranch dressing
- ⅓ cup red onion diced finely
- ¼ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon fresh dill
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Peel, rinse, and dice the potatoes into bite-sized pieces.
- Place the diced potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender (about 10 to 12 minutes, being careful not to overcook).
- While the potatoes are boiling, finely dice your onions.
- Drain the cooked potatoes thoroughly and rinse them with cold water to stop the cooking process and cool them down.
- In a large mixing bowl, combine the cooled potatoes, diced onions, spices, and ranch dressing. Mix thoroughly until everything is evenly coated.
- Cover and allow the potato salad to chill in the refrigerator for at least 3 hours (this step is optional, but highly recommended for the best flavor).
- Just before serving, peel and slice the hard-boiled egg and arrange the slices neatly on top. Serve chilled as a perfect side dish!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1g | Calories: 370cal | Carbohydrates: 42g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 477mg | Potassium: 952mg | Fiber: 3g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 2mg