Recipe By Mai Forrester
Published Aug 9th
Prep 40m Cook 10m Additional - Ready In 50m
Servings 4 side dish servings Calories 104.3

A versatile potato salad with lots of flavor and a nice crunch

Recipe Ingredients

  • 2 potatoes
  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons fat free ranch dressing
  • ¼ onion, chopped
  • 1 stalk celery
  • 1 green bell pepper, chopped
  • salt and pepper to taste

Cooking Directions

  1. 1 Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
  2. 2 Peel the skin off of the potatoes and cube them.
  3. 3 In a medium size mixing bowl combine potatoes, mayonnaise, ranch dressing, onion, celery, green pepper, salt and pepper. Cover and refrigerate until well chilled.

Nutrition Facts

  • Calories 104.3
  • Carbohydrate 23.6 g
  • Cholesterol 0.1 mg
  • Fat 0.3 g
  • Fiber 3.2 g
  • Protein 2.6 g
  • Saturated Fat 0.1 g
  • Sodium 103.3 mg
  • Sugar 2.5 g


  1. I made a bigger batch and did not use fat free(YUCK) but basic recipe is great!
  2. This was a really good recipe. Much easier than a recipe I have used in the past and Lots of compliments. My son liked it when bacon was crumbled over the top.
  3. I am not a lover of potato salad (mostly due to not loving mustard or mayonnaise) so when my boyfriend insisted we make it as a side dish I begrudgingly looked up recipes. I was happy to find one that had little mayo and no mustard. The ranch is a nice touch. Also I wasn't - Read more ...
  4. I'm not a big potato salad lover but I really liked this! I used green onions in place of yellow onions. I also added about a tablespoon (but I doubled the recipe) of vinegar. I also threw in some bacon bits. Maybe the people that think it's so bland aren't using the "salt and pepper - Read more ...
  5. I made this several times. It is easy to make and tastes fantastic! I added more amounts of everything (to make more) bacon bits parsley and a table spoon of vinegar.
  6. Tried this once and it seemed a bit bland. Next time I cooked the potatoes in VERY salty water diced them and then coated them with the ranch dressing and refrigerated overnight. Added the rest of the ingredients early the next day and refrigerated until company arrived. MUCH more flavorful that way.
  7. I have made this recipe twice. It's great. Even my fussy 15 year-old loved it. To tweak it the second time I quadrupled it used two red and two green bell peppers used little red potatoes with the skins and added grape tomatoes. Very cruncy and tasty. The red peppers and tomatoes make it pretty - Read more ...
  8. My husband called me at 2am from work to let me know how good this was in his lunch. I used a bacon ranch dressing and gave this a diffrent kick from the usual potato salad I had used in the past.

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