Beaumont Ranch Potato Salad

Name: Beaumont Ranch Potato Salad
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 20
Cuisine: Global
Ingredients: 118 milliliters chopped celery; 59 milliliters chopped green onion; 20 grams package dry Italian salad dressing mix (such as Good Seasons®); 710 milliliters mayonnaise; 237 milliliters extra-virgin olive oil; 237 milliliters real bacon bits; 2 kilograms red potatoes; 59 milliliters tarragon vinegar; 59 milliliters water

You can never have too many side dish recipes, so give Beaumont Ranch Potato Salad a try. This gluten free, dairy free, and whole 30 recipe serves 20. One portion of this dish contains about 4g of protein, 28g of fat, and a total of 348 calories. A mixture of celery, green onion, real bacon bits, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain and allow to steam dry for a minute or two.

In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside.

Ingredients you will need

Italian Dressing

Tarragon Vinegar

Olive Oil

Water

Equipment you will use

Whisk

Bowl

Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks.

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Potato

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Knife

Bowl

Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool.

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Potato

Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.

Ingredients you will need

Dill Pickles