Ingredients

The following ingredients have 11 Servings
  • 3 lbs. Russet Potatoes ((9-10 medium))
  • 1- 16 (ounce) pkg. Packet Hidden Valley Ranch Dressing
  • 1/2 c. Distilled White Vinegar
  • 1/2 c. Canola Oil
  • 1/4 c. Chopped Scallions

Instruction

  • Gently wash the potato skins under water to remove excess dirt and place them whole in a large pot. Fill the pot with water to cover the potatoes, place the pot on the stove over high heat and bring the water to a boil. Reduce heat to medium and allow to cook until the potatoes are soft when a sharp knife is inserted easily into the center of the largest potato (approximately 15-10 minutes depending on the size.)
  • Drain the water and fill the pot with cold water several times until the potatoes have cooled enough to peel them.
  • Peel the skins from the potatoes, cut them in chunks (or slice them) and place in a large bowl and add the scallions.
  • In a small separate bowl, combine the Ranch dressing, vinegar and oil.
  • Pour the dressing over the potatoes and mix well. Cover and refrigerate for 2 hours for a cold salad or leave covered at room temperature.