Potato Salad with Country Ranch Dressing
Recipe from
Better Homes and Gardens
The vegetables in this salad are first browned to perfection in the oven. The fresh avocado that's added just before serving, provides a buttery flavor.

Servings:
Makes 12 serving.
Prep Time:
25 mins
Total Time:
1 hr
Ingredients
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3 lbs.round red potatoes, cut in 1-inch piecessee savings

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1 smallred onion, cut in wedges (1/2 cup)see savings

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6 clovesgarlic, mincedsee savings

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2 Tbsp.olive oilsee savings

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1 cupfrozen whole kernel cornsee savings

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3/4 cupmayonnaisesee savings

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2 Tbsp.cider vinegarsee savings

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1 1-oz. envelopedry ranch salad dressing mixsee savings

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1/4 tsp.cayenne pepper (optional)see savings

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1 stalkcelery, bias-slicedsee savings

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3hard-cooked eggs, peeled and choppedsee savings

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1avocado, halved, seeded, peeled, and chopped (optional)see savings

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Salt and ground black peppersee savings

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Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)see savings

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Directions
1.
Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.
2.
For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.
Make Ahead
Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.
Nutrition information
Per serving: Calories 167, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 58 mg, Sodium 362 mg, Carbohydrate 19 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin C 28%, Calcium 7%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet.
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