Friday, May 26, 2017

Easiest Potato Salad

Potato Salad
Summer's just around the corner which makes this the ideal time for backyard bargeques and picnics. Potato Salad is the easiest and most portable of picnic foods that is sure to please all, big and small. I was requested to make a Ranch Potato Salad for my son's Mother's Day BBQ not too long ago. 

Mother's Day Gift
There are few more satisfying stages in life than being a grandmother. We have three gregarious Grand-Boys and the eldest gifted me this plant stand made lovingly by his own two hands. The tulip and leaves are made of foam and the pot holder is made of wood. It holds a live flowering plant and I love it!

So Simple & Easy to Make
The potato salad was so easy to make. Red-skin potatoes were either quartered or halved and boiled just until al-dente. The potatoes were left skin-on and were dropped in boiling water and simmered for exactly 10 minutes. The best way to test for doneness is to stick the tip of a knife into the skin and if the potato falls off the knife without difficulty, they're done.

Just 5 Ingredients
The salad needs just 5 ingredients and requires only a quick toss of the potatoes with the other four ingredients. It was chilled for six hours and tasted perfect served right out of the fridge. 

2 (1.5 lb.) bags of triple-washed red-skin potatoes, cut in half or quartered
1 cup Hellman's Real Mayonnaise
1 (1.5 oz) pkg. dry Ranch Dressing Mix
1 tsp. dried dill
1/2 tsp. ground black pepper


  1. Combine last four ingredients in a bowl and mix well.
  2. Bring a large saucepan of salted water to the boil.
  3. Add potatoes and simmer for 10 minutes over medium-high heat.
  4. Test doneness of potatoes with a knife and drain.
  5. Toss potatoes with dressing and transfer to serving dish.
  6. Refrigerate for at least 4 hours and serve chilled.

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