I hope all you father’s out there had a great Father’s Day this past weekend. I had been reminiscing this past week of previous Father’s Days remembering how after church on Sunday we would all gather at my mom and dad’s house to cook out. Along with whatever was being cooked on the grill there were always fresh vegetables just picked out of my dad’s garden and strawberry shortcake made with his homegrown strawberries. What great memories!
I think every cookout needs potato salad so I was inspired by those happy memories to make this Smoky Ranch Potato Salad. It doesn’t get much easier than this. You can keep it basic or you can add additional diced veggies for even more flavor and texture.
In loving memory of my father and husband.
- 8 good sized red skinned potatoes , quartered
- 1/2 tsp sea salt
- 1 cup Ranch Dressing
- 2 tsp smoked paprika
- 1 tsp coconut aminos
- 1 tsp dry mustard
- 1 tsp maple sugar
- 1/4 cup green pepper, diced (optional)
- 1/2 cup frozen peas, thawed (optional)
- 1 stalk celery, diced (optional)
- 2 red radishes, diced (optonal)
- Place the potatoes and salt in a large pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until just tender when pierced with a knife.
- Drain the water, cover and set aside until cool enough to handle. Once cooled cut into bite sized pieces.
- In a small bowl whisk together the ranch dressing, paprika, coconut aminos, mustard and maple sugar.
- Add any additional veggies if using and then fold the dressing gently into the potatoes. Cover and refrigerate 2-3 hours to allow the flavors to blend together.
- Serve chilled.
Makes approximately 6 cups (just potatoes with no additional veggies).
Serving size 1/2 cup.
Nutrients per serving: Calories: 148, Cal. from Fat: 80, Total Fat: 9g, Sat. Fat: 1g, Carbs: 18g, Fiber: 2g, Sugars: 2g, Protein: 3g, Sodium: 78mg, Chol: 0mg
Store leftovers in an airtight container in the refrigerator for 3-4 days.