Red Potato Bacon-Ranch Salad

Jazz up meal by add a side of "Red Potato Bacon-Ranch Salad". This easy to follow recipe is creamy and delicious.

Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

¾ cup real bacon bits

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup chopped scallions

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

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.

Ranch Red Potato Salad

"Ranch Red Potato Salad" is easy to make and delicious. Everyone in the house loved it!

Ingredients

5 to 6 medium red potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

½ cup Kraft Ranch Dressing

1 cup thinly diced celery

½ cup diced yellow onion

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

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, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Classic Red Potato Salad with Lobster

"Classic Red Potato Salad with Lobster" is seriously the best lobster salad you will ever have. If you are afraid the tarragon might be too strong and overpower the lobster, it doesn't.

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4-inch chunks

3 hard-boiled eggs, chopped

2 cup lobster meat; cooked, removed from shell, and cut into 1/4-inch chunks

1 cup Hellmann’s mayonnaise

1/4 cup Crème Fraiche

1 Tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced scallions

1 tablespoons white wine vinegar

2 Tablespoons truffle oil or extra virgin olive oil

1 Tablespoons chopped tarragon
2 Tablespoons chopped parsley

¼ teaspoon sea salt

¼ teaspoon black pepper

Directions

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.

Whisk together mayonnaise, oil, salt, pepper, vinegar, tarragon, mustard, and Crème Fraiche in a large bowl.

Add potatoes, celery, scallions, lobster meat and eggs gently toss.

Serve chilled.