Beaumont Ranch Potato Salad
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Recipe Submitted by:Sharon
| Servings | Prep Time |
| 10people | 20minutes |
| Cook Time | Passive Time |
| 20 minutes | 1hour |
| Servings | Prep Time | Cook Time | Passive Time |
| 10people | 20minutes | 20 minutes | 1hour |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 5 pounds red potatoes
- 1 (.7 ounce) package dry Italian salad dressing mix
- 1/4 cup tarragon vinegar
- 1/4 cup Water
- 1 cup extra virgin olive oil
- 1/2 cup celery chopped
- 1 cup real bacon bits
- 1/4 cup dill pickle chopped (optional)
- 1/4 cup green onion chopped
- 3 cups mayonnaise
| Ingredients
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Instructions
- Place the potatoes into a large pot and cover with water. Bring to aboil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dryfor 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.
- Place the hot potatoes into a large bowl, and roughly but thoroughlyslice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let thepotatoes cool
- Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredientsare well combined, and serve
