Chipotle Ranch Potato Salad

 

Super-easy potato salad combines the herby flavor of ranch seasoning and the smoky heat of chipotles. A real crowd pleaser!

This potato salad is sure to be a hit!

It combines the popular flavor of ranch with the subtle smokiness of chipotle peppers.

Perfectly balanced flavors

The salad is not overwhelmed with either flavor–just enough to keep it interesting and under-the-radar heat so even the kiddos will love this. Of course add more chipotle for more smokiness and heat if you wish!

I make my own ranch seasoning mix–and I give the link to my favorite recipe in the ingredient list. I tend to make up a big batch of this but I only use half the salt that Missy suggests. Remember, you can always add, but you can’t take it out!

Skin on makes a nice presentation

When I use red potatoes, which are pretty much my go-to potato for salads, I don’t peel them; just scrub ’em up really well and leave the skin on. Skin-on potatoes make a nice presentation too.

If you don’t have chives (I grow them–try snipping a bunch into mashed potatoes–HEAVEN), then green onion would be a good substitute.

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Chipotle Ranch Potato Salad

Super-easy potato salad combines the herby flavor of ranch seasoning and the smoky heat of chipotles. A real crowd pleaser!

Prep Time5 minutes mins

Total Time5 minutes mins

Course: salads

Cuisine: American

Keyword: potato salad

Servings: 6

Calories: 386kcal

Author: Judith Hannemann

Ingredients

• 2 lbs small red potatoes cooked
• 1 chipotle in adobo finely diced and mashed
• 2 tbs ranch seasoning mix*
• 1 cup mayonnaise
• 1/4 cup snipped chives
• salt
• pepper

Instructions

• *Commercial dressing mix (the dry stuff) may be substituted.
• Cut the cooked potatoes into chunks--leave the skin on for added color; place in a large bowl and mix in chives.
• In a smaller bowl, combine the mayonnaise, ranch seasoning mix and the chipotle. Mix well.
• Add enough of the mayonnaise mixture to suit your taste. I used almost the entire recipe because I like a very "mayonnaisy" salad.
• Add salt & pepper to taste.

Nutrition

Serving: 1person | Calories: 386kcal | Carbohydrates: 30g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 653mg | Potassium: 644mg | Fiber: 4g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 31mg | Calcium: 21mg | Iron: 1mg

Chipotle Ranch Potato Salad

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Here’s a pizza with the cool taste of ranch, tons of bacon and oodles of cheese. Doesn’t get much better than this for a holiday appetizer or a quick and easy dinner.

Here’s an easy snack, appetizer or dinner that will please anybody!

Kiddos and adults love it

You’d have to go far and wide to find someone who doesn’t like cheese and bacon. And when you combine that with America’s favorite fast food–pizza–you have a real winner.

Make rectangular shape for parties–easier to portion

This will be a crowd pleaser at your holiday party. Just cut the slices smaller.  I’d recommend doing a rectangular one to make it even easer on yourself for preparation and cutting.

Who can resist gobs of cheese and loads of bacon?

You can make your own crust or use store bought. Either way, it’s great and if you want to eliminate any rolling or even opening a tube, buy a Boboli bread crust!  It’s the toppings here that are the star of the show.

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Cheesy Bacon Ranch Pizza

Here’s a pizza with the cool taste of ranch, tons of bacon and oodles of cheese. Doesn’t get much better than this for a holiday appetizer or a quick and easy dinner.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizers, Brunch, lunch, pizza

Cuisine: American

Keyword: bacon, pizza recipes

Servings: 6 -8

Calories: 696kcal

Author: Judith Hannemann

Ingredients

• 3/4 cup ranch dressing
• 8 slices crisp-cooked bacon crumbled
• 1/4 cup chopped onion
• 1/4 cup diced bell peppers any color
• 2 cups shredded mozzarella
• 1/4 cup sliced green onions

HOMEMADE PIZZA DOUGH

• 1 3/4 - 2 1/4 cups flour
• 2 1/4 tsp instant yeast also called "bread machine yeast
• 1 1/2 tsp sugar
• 3/4 tsp salt
• 2/3 cup very warm 120-130 degrees F water
• 3 tbsp olive oil

Instructions

• *You may use refrigerated (either in the tube or the one sold in most supermarket bakeries) pizza dough instead of making your own. Ready-made crust like Boboli may be used too.
• Preheat oven to 425 degrees F.
• To make your own dough:
• Mix 1 cup of flour, yeast sugar and salt in a large bowl. Add the water and oil and blend well. Add only enough flour to form a soft, yet slightly sticky dough.
• Turn out on a floured board and knead for about 4 minutes; cover and let the dough rest for 10 minutes.
• Lightly spray or grease either a 12-inch pizza pan or small (13 x 9-inch) rectangular baking or cookie sheet (one with sides). Roll or pat dough in pan. Form a rim by pinching or rolling the edges slightly.
• To assemble the pizza:
• Spread the ranch dressing evenly over the crust. Sprinkle with bacon, onion and bell pepper. Cover top with shredded mozzarella.
• Bake in lowest rack in the oven Bake for 12-15 minutes or until crust is golden brown and cheese is melted and bubbly.
• Top with sliced green onions.

Nutrition

Serving: 1person | Calories: 696kcal | Carbohydrates: 71g | Protein: 23g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 1043mg | Potassium: 265mg | Fiber: 4g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 7mg | Calcium: 213mg | Iron: 5mg

Cheesy Bacon Ranch Pizza

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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