Zesty Ranch Potato Salad

Zesty Ranch Potato Salad made with russet potatoes, scallions, Hidden Valley Ranch Dressing packet, oil and vinegar makes a great addition to any picnic.

I love homestyle, mayo based potato salad; however, my daughters and niece aren't fond of it (or anything with mayonnaise for that matter!).

So when I recently hosted a impromptu family bbq, I decided to try a new potato salad recipe without mayonnaise and came up with this Zesty Ranch Potato Salad.

I didn't have a lot of time to get food together and found a packet of Hidden Valley Ranch dressing in my pantry. I combined it with white vinegar and Canola oil; then tossed it with cooked potatoes and chopped scallions.

SUPER SIMPLE and gluten free as an added bonus. I used russet potatoes because that is what I happened to have on hand, but red bliss potatoes would be nice to give the salad a little color as well.

What this recipe lacks in robust, vibrant color, it certainly makes up for in taste. This Zesty Ranch Potato Salad was so good and very light. Everyone really liked it; including my daughters and niece.

One of the things I like about non-mayo based potato salads is that you don't have to wait as long for the dressing to soak into the potatoes so this was ready to eat almost immediately.

Serve it at room temperature for a German-type potato salad or refrigerate for about 2 hours for a cold salad. ~Enjoy!

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Zesty Ranch Potato Salad {No Mayo + Gluten Free}

Carrie's Experimental Kitchen

Zesty Ranch Potato Salad made with russet potatoes, scallions, Hidden Valley Ranch Dressing packet, oil and vinegar makes a great addition to any picnic.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Salads

Cuisine American

Servings 10

Ingredients

  

1x2x3x

• 3 lbs. Russet Potatoes (9-10 medium)
• 1- 16 (ounce) pkg. Packet Hidden Valley Ranch Dressing
• ½ c. Distilled White Vinegar
• ½ c. Canola Oil
• ¼ c. Chopped Scallions

Instructions

 

• Gently wash the potato skins under water to remove excess dirt and place them whole in a large pot. Fill the pot with water to cover the potatoes, place the pot on the stove over high heat and bring the water to a boil. Reduce heat to medium and allow to cook until the potatoes are soft when a sharp knife is inserted easily into the center of the largest potato (approximately 15-10 minutes depending on the size.)
• Drain the water and fill the pot with cold water several times until the potatoes have cooled enough to peel them.
• Peel the skins from the potatoes, cut them in chunks (or slice them) and place in a large bowl and add the scallions.
• In a small separate bowl, combine the Ranch dressing, vinegar and oil.
• Pour the dressing over the potatoes and mix well. Cover and refrigerate for 2 hours for a cold salad or leave covered at room temperature.

Notes

This recipe serves 10-12 people based on having other salad/side offerings at a picnic. If this is your only side dish, it will be enough for 6-8 people.

Keyword gluten free, potatoes

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