Potato Salad with Country Ranch Dressing

By Rachel-2

Ingredients

• 3 pounds round red potatoes, cut in 1-inch pieces
• 1 small red onion, cut in wedges (1/2 cup)
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup frozen whole kernel corn
• 3/4 cup mayonnaise
• 2 tablespoons cider vinegar
• 1 ounce dry ranch salad dressing mix
• 1/4 teaspoon cayenne pepper (optional)
• 1 stalk celery, bias-sliced
• 3 hard-cooked eggs, peeled and chopped
• 1 avocado, halved, seeded, peeled, and chopped (optional)
• Salt
• ground black pepper
• Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)

Preparation

Step 1

Directions

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.

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.