Blackened Ranch Potato Salad Recipe Is Another Way to Use That Famous Popeyes Dipping Sauce (6 Ingredients, 25 Minutes) by Donna John

If there's a new sauce on the grocery store shelf, I'm probably buying it. One of my favorites that was introduced to me by my mom is Popeyes Blackened Ranch. The creamy ranch is tangy, smoky and the perfect dipping sauce for chicken and french fries. I had a bottle of the blackened ranch sauce in my pantry when I was cutting up potatoes to make potato salad to go with the pork spare ribs in the oven. Hmmm. Should I? I did!

This creamy blackened ranch potato salad recipe was a success. To balance out the flavors of the blackened ranch, I added mayonnaise. The creamy potatoes, fresh crunchy vegetables and smoky, slightly tangy ranch-mayo combination was delicious and may be my new favorite way to make potato salad.

Here is your shopping list for this gluten-free potato salad recipe: Yukon gold potatoes (you could use your favorite potatoes), fresh celery, red onion, green onions (or fresh chives), Popeyes Blackened Ranch Dipping Sauce and mayonnaise. The potato salad recipe is ready for the table or to be refrigerated in about 25 minutes. (The potato salad is good at room temperature and cold.)

Serve the creamy potato salad as a side dish with dinner, or even as a quick vegetarian lunch. I served mine with oven-baked pork ribs and bacon green beans.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 1 - 1 1/2 pounds small Yukon gold potatoes, cut into chunks
• 1 - 2 ribs celery, chopped small
• 1 small red onion, chopped small
• 2 green onions, chopped (or fresh chives)
• 1/3 cup Popeyes Blackened Ranch Dipping Sauce
• 1/4 - 1/3 cup mayonnaise

Here's how to make it: 

1. Cook the potatoes in boiling, salted water until tender, about 15 minutes. Drain and return to the pot.
   
2. Add the celery, red onion and green onions to the potatoes.
   
3. Add the blackened ranch and mayonnaise. Season with salt and black pepper.
   
4. Stir to combine.
   
5. Add more ranch and/or mayonnaise until you reach your desired creaminess. Taste and add more salt and black pepper, if needed.
   
6. Serve immediately at room temperature or refrigerate until ready to serve.
   
7. Keep the potato salad in an airtight container in the fridge.
   

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