Description
I have kept this recipe a ranch secret, but I have decided to share it. This is my variation of a French classic garlic potato salad. It is different than the dish that inspired it, but very good and easy as well.
Ingredients
- 5 pounds red potatoes
- 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
- ¼ cup tarragon vinegar
- ¼ cup water
- 1 cup extra-virgin olive oil
- ½ cup chopped celery
- 1 cup real bacon bits
- ¼ cup chopped dill pickle (Optional)
- ¼ cup chopped green onion
- 3 cups mayonnaise
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. 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.
- Place the hot potatoes into a large bowl
- and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes
- toss to coat
- and let the potatoes cool. 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 20