Perfect potato salad
A wonderfully flavoured potato salad. Potatoes are tossed with celery, crumbled bacon, pickled cucumbers, spring onions and mayonnaise. Serve as a side dish to any meal.
Ingredients
Serves: 20
- 2.25kg red potatoes
- 1 (20g) packet dry Italian salad dressing mix
- 4 tablespoons tarragon vinegar
- 4 tablespoons water
- 250ml extra-virgin olive oil
- 60g celery, chopped
- 110g cooked streaky bacon, crumbled
- 4 tablespoons chopped dill pickled cucumbers
- 4 tablespoons chopped spring onions
- 750ml mayonnaise
Method
Prep:20min ›
Cook:20min ›
Extra time:1hr chilling ›
Ready in:1hr40min
- Place the potatoes into a large pot and cover with water. Bring to the 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, pickled cucumbers and spring onions to the potatoes; lightly stir in mayonnaise until all ingredients are well combined and serve.
Ingredients
Dry Italian salad dressing mix can be purchased online.
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Reviews & ratings
Average global rating:
(65)
Reviews in English (54)
This is my recipe. And I wanted to answers some questions from some of the reviewers. The most important part of this recipe is to add the dressing to the hot potatoes. If you prefer to peel your potatoes first, it should be fine. I did it that way for years before I opened the ranch to the public. We make this recipe for hundreds of people at a time. Taking this step out save us a lot of time. And it gives the salad a rustic look consistent with the ranch's image. As far as adding more calories by adding the oil, I think the flavor makes up for any extra calories. You need less mayo for this recipe so I think it is an even swap calorie wise. This is a recipe that you can make your own with by changing the condiments or the type of vinegar. I have been making this recipe for my family about 30 years. I started with a bottled Italian dressing and quickly changed to my personal favorite Italian dressing. At first I made it with corn oil, then safflower oil and finally extra virgin olive oil. It was the first recipe I added the ranch's signature dishes when we opened ten years ago. I hope you enjoy this as much as my family has. - 28 Jun 2010 (Review from Allrecipes US | Canada)
This is the #1 recipe asked for at the ranch. It has been a closely guarded family secret for years. I hope you all enjoy!! - 16 Apr 2010 (Review from Allrecipes US | Canada)
I have enjoyed this wonderful dish at Beaumont Ranch and was so excited to learn that it had been offered to the masses!!! It will be a staple at our family gatherings from now on! Thank you so much for sharing it!!! - 17 Apr 2010 (Review from Allrecipes US | Canada)
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