Tuesday, May 14, 2013

Parmesan Ranch Smoked Potato Salad Recipe

Warmer weather is coming and so is picnic season! We have been waiting all winter to get back out there and enjoy food with friends and family around the picnic table. Whether you are celebrating a graduation, a holiday, or just a Sunday afternoon, this recipe is perfect. It adds an amazing level of flavor and sophistication to a comfort food everyone loves. I dare you! Bring this recipe and see if it doesn't become the highlight of the event. Just to forewarn you, you may need to bring extra copies of the recipe for the people who are going to be asking you for it. Enjoy!

Parmesan Ranch Smoked Potato Salad

Make 6 servings
  • 1.5 pounds baby red skin potatoes
  • 1.5 quarts water
  • 1.5 tablespoons liquid smoke
  • 1/2 medium green pepper, chopped
  • 1/2 cup cooked chopped bacon
  • 1/4 cup finely chopped celery
  • 1/3 cup chopped red onion
  • 2/3 cup mayonnaise
  • 1.5 tablespoons grated parmesan cheese
  • 1.5 tablespoons Dijon mustard
  • 1.5 tablespoons ranch dressing
  • 1.5 tablespoons red wine vinegar
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Boil potatoes in water with salt and 1 table spoon liquid smoke until potatoes are fork tender. Drain off the fluid and let the potatoes set and cool. Cut the baby potatoes into halves or bite size pieces  Combine potatoes, green pepper, cooked bacon, celery, and onion. In a separate bowl mix together the mayonnaise, remaining half tablespoon liquid smoke, mustard, vinegar, ranch dressing, garlic powder, parmesan, and black pepper. Once everything has been stirred, pour the sauce over the potato mixture and mix till everything is coated evenly. Cover the dish and let it sit in the refrigerator to allow flavors to blend; overnight is best.

1 comment:

  1. Don't forget! Smoke was rated as the No.1 Food Trend of 2013. Here's your chance to get in on the hype and be a trend setter!