Thursday, October 23, 2014

Chipotle Ranch Potato Salad

This "Chipotle Ranch Potato Salad" will add a smoky flavor while the ranch dressing adds a touch of country to the dish. A delicious change of pace from the usual potato salad.


5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks
2 hard-boiled eggs, chopped
1 cup Hellmann’s mayonnaise
1/2 cup Kraft Ranch Dressing
1 cup thinly diced celery
1/4 cup chopped cilantro
1/2 cup chopped scallions
2 1/2 Tablespoons chipotle hot sauce
2 teaspoons orange zest
1/4 teaspoon sea salt
1/4 teaspoon black pepper
bacon, cooked and chopped
chives, chopped


Put potatoes in a large pot and fill with cold water.

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, ranch, bacon, celery, scallions, salt, pepper and eggs.

Serve chilled or at room temperature.

Top with bacon and chives.

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