COOKS COUNTRY RANCH POTATO SALAD RECIPE RECIPES

Steps:

• Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.
• For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.

Steps:

• Bring the potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil in a big pot over high heat.
• Decrease heat to medium and simmer until the potatoes are just tender, about 10 minutes.
• While the potatoes simmer, whisk the mayonnaise, buttermilk, 2 tablespoons of vinegar, the red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt and 2 teaspoons pepper in a big bowl.
• Drain the potatoes, then spread them in an even layer on a rimmed baking sheet.
• Whisk the mustard and remaining 2 tablespoons vinegar in a small bowl; drizzle the mustard mixture over the hot potatoes and toss until evenly coated; refrigerate the potatoes until cooled, about 30 minutes.
• Transfer the cooled potatoes to a bowl with the mayonnaise mixture; toss to combine.
• Cover and refrigerate until well chilled, about 30 minutes; serve.
• This salad can be refrigerated in an airtight container for up to 2 days.