Ranch Potato Salad
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This red potato salad recipe is perfect for serving up at a graduation party, holiday barbecue, or picnic in the park. Loaded with eggs, peppers, and a couple of zesty add-ins, our Ranch Potato Salad is both flavorful and unforgettable.
What You'll Need
- 4 pounds red-skinned potatoes, washed
- 6 hard-cooked eggs, chopped
- 1 red bell pepper, minced
- 4 celery stalks, diced
- 2 cups mayonnaise
- 1 (4-ounce) can chopped green chilies, drained
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
- Place potatoes in a large pot and add enough water to completely cover them. Bring to a boil over high heat and cook 25 to 30 minutes, or until potatoes are fork-tender. Drain and let cool.
- Cut potatoes into 1-inch chunks and place in a large bowl; add remaining ingredients and mix gently until potatoes are completely coated.
- Serve warm, or cover and chill until ready to serve.
This recipe makes a really large batch so, after your get-together, you can keep any leftovers in a covered container in the refrigerator. We can almost guarantee that before you know it, it'll all disappear.
Nutritional InformationShow More
Servings Per Recipe: 14
- Calories 262
- Calories from Fat 124
- Total Fat 14g 21 %
- Saturated Fat 2.4g 12 %
- Trans Fat 0.0g 0 %
- Protein 5.7g 11 %
- Cholesterol 89mg 30 %
- Sodium 501mg 21 %
- Total Carbohydrates 30g 10 %
- Dietary Fiber 2.8g 11 %
- Sugars 4.7g 0 %
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