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–+ servings
ranch chicken potato salad

Hidden Valley Ranch Chicken Potato Salad

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients
  

  • 4 cup potatoes cubed, peeled
  • 2 cup cooked chicken diced
  • 1 cup celery sliced
  • 1/2 cup red onion diced
  • 1/2 cup Hidden Valley Ranch dressing
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon fresh dill chopped

Instructions
 

  • Boil the cubed potatoes in the large pot until tender, about 15 minutes.
  • Drain the potatoes in the colander and let them cool for 10 minutes.
  • In the large mixing bowl, combine the cooled potatoes, cooked chicken, celery, and red onion.
  • In the small mixing bowl, whisk together the Hidden Valley Ranch dressing, Dijon mustard, salt, and pepper.
  • Pour the dressing over the potato and chicken mixture and gently toss to coat.
  • Sprinkle the chopped fresh dill over the salad and toss lightly.
  • Refrigerate the salad for at least 10 minutes before serving to enhance the flavors.

Notes

For best results, use waxy potatoes like red or Yukon gold to maintain their shape after boiling. Feel free to add other favorite salad ingredients, like diced bacon or hard-boiled eggs, to customize the salad to your taste. Adjust the seasoning to your preference and serve chilled for a refreshing meal.
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