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Sweet Chili Ranch Potato Salad with Kale
Perfect 4th of July salad! Makes the perfect summer potato salad with a balance of sweet and spicy flavors.
Course
Salad
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
392
kcal
Author
Liz - Eat Move Make
Ingredients
2 ½
lbs
russet potatoes
peeled and chopped
½
cup
bread and butter pickles
chopped
⅓
cup
sweet peppers
chopped
1
Serrano pepper
finely diced
¼
cup
red onion
diced
3
hardboiled eggs
2 chopped, 1 sliced for garnish
½
cup
celery
1
cup
chopped kale
½
cup
Hidden Valley Sweet Chili Ranch Dressing
⅓
cup
mayonnaise
2
tsp
salt
1
tsp
pepper
¼
tsp
dill weed
¼
tsp
parsley
1
Tbsp
sugar
Garnish: One hard-boiled egg
sliced
Paprika
Instructions
Boil potatoes about 20 minutes or until tender. Run under cold water to cool completely. Drain .
Carefully (so you don't mash the potatoes) mix together all ingredients except kale and eggs.
Once blended, stir in kale and chopped eggs. Garnish with egg slices, sprinkle with paprika.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
41
g
|
Protein:
8
g
|
Fat:
23
g
|
Saturated Fat:
4
g
|
Cholesterol:
105
mg
|
Sodium:
1229
mg
|
Potassium:
947
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1574
IU
|
Vitamin C:
37
mg
|
Calcium:
68
mg
|
Iron:
2
mg