I can’t think of a summer picnic or celebration while I was growing up that didn’t include a big bowl of potato salad – especially the 4th of July.
Here is a simple and different variation of our traditional family recipe.
Ranch Potato Salad
3 pounds baby red potatoes
6 hard-boiled eggs
1/2 cup mayonnaise
1/2 cup ranch salad dressing
1 cup dill pickles, chopped
1 tsp. onion flakes
1 tbsp. juice from pickle jar
1 tsp parsley, finely chopped
dash of paprika
salt and pepper to taste
Scrub the potatoes and boil with skins on until fork tender. Cool, then cut into small chunks. (If I’m really in a hurry I cut the potatoes before I cook them.) Separate the hard-boiled yolks from the whites. Chop the whites and add to cooked potatoes along with pickles and onion flakes. Mash the yolks in a separate bowl and mix with the mayo and ranch dressing. Pour dressing over potatoes and stir. Add salt and pepper to taste. Stir in parsley then top with a sprinkle of paprika. Enjoy!
If you have a favorite version of potato salad, please feel free to share it here!
Wishing you all a safe and very Happy 4th of July!
Savvy Entertaining 
Leave a Reply