Kittencal's Ranch Potato Salad or Macaroni Salad

READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    lbs cooked cubed potatoes (or can use 3 cups cooked macaroni or small shell pasta drained)
  • 1
    cup frozen peas, thawed
  • 1
    small celery rib, finely diced
  • 4
    green onions, finely chopped
  • 1 12
    cups finely cubed cheddar cheese
  • 4 -5
    hard-boiled eggs, chopped (more eggs sliced in wedges to garnish around the bowl if desired)
  • 12
    cup chopped sweet yum-yum pickle (optional, yum-yum pickles are sliced sweet sandwich pickles)
  • DRESSING
  • 6
    tablespoons sweet pickle relish
  • 34
    cup prepared ranch salad dressing
  • 34
    cup mayonnaise (or use 1/4 cup each mayonnaise and sour cream, or to taste) or 1/2 cup salad dressing (or use 1/4 cup each mayonnaise and sour cream, or to taste)
  • 1 12
    teaspoons prepared mustard or 1/2 teaspoon mustard powder
  • 12 - 1
    teaspoon garlic powder (optional but good to add in)
  • salt & freshly ground black pepper (to taste, I use seasoned salt)
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DIRECTIONS

  • In a large bowl, combine the cooked cubed potatoes or cooked pasta with peas. celery, green onions, cheddar cheese and chopped eggs; toss to combine.
  • In a small bowl, combine relish, mayo, ranch salad dressing and mustard and garlic powder (if using) mix well then add to macaroni mixture; toss to coat then season with salt and pepper.
  • Add in chopped yum yum pickles if using; mix to combine.
  • Season with more salt and black pepper to taste.
  • Cover and refrigerate for 3 or more hours to blend flavors (the longer chilling time the better!).
  • Delicious!
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