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.
Ingredients
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
1/2 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
bacon, cooked and chopped
chives, chopped
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.
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.
Top with bacon and chives.
