pepperorn ranch, ranch with bacon or three-cheese ranch
freshly ground black
Cut unpeeled potatoes in half. Place in a large saucepan. Cover with water and add 1 teaspoon (5 mL) salt. Cover and bring to a boil over high heat. Then reduce heat and simmer until potatoes are almost fork-tender, from 15 to 20 minutes. Meanwhile, thinly slice red onion. If slices are large, cut in half. Thinly slice green onions and celery, including leaves. Combine in a bowl.
Drain cooked potatoes. Cut into large chunks, leaving skins on. Immediately add to vegetables. Pour dressing overtop (if dressing doesn’t include peppercorns, add ground pepper) and sprinkle with salt. Toss to mix. If dressing needs thinning, mix in a little water. Taste and add more salt and pepper, if needed. Serve right away or cover and refrigerate. Salad will keep well, refrigerated, for at least 2 days.
Nutrition (per serving)
A few ingredients and little prep time will produce this terrific potato salad.