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Halladay's Harvest BarnHarvest BarnRecipes

Ranch Potato Salad

3 lbs potatoes cooked, cubed and cooled

1 cup Greek yogurt

½ cup mayo

2 Tbsp Halladay’s Harvest Barn Harvest Ranch Dip and Seasoning Blend

½ cup finely diced celery

¼ cup finely diced red onion, optional

Mix all ingredients well and chill before serving.

SIMILAR RECIPES
Skinny Yogurt Dip

Skinny Yogurt Dip

1 Tbsp Halladay's Harvest Barn Dip Mix (our favorites include Lemon Spinach and Cucumber Dill

1 cup plain Greek yogurt

1 to 2 Tbsp light mayo, if desired

Combine all ingredients. Chill several hours, or overnight for the most flavorful dip.

Red Potato and Dill Salad

Red Potato and Dill Salad

2 1/2 lbs. red potatoes, diced

1 cup Greek yogurt

2 green onions, thinly sliced

3 1/2 Tbsp. whole grain mustard

2 to 3 Tbsp. Halladay's Spicy Garlic Dill or Dilly Herb Seasoning

Boil potatoes until tender; drain and let cool. Meanwhile combine remaining ingredients. When potatoes are cooled, toss with yogurt mixture to coat.

Bacon Cheddar Onion Potato Salad

Bacon Cheddar Onion Potato Salad

3 lbs. potatoes cooked, cooled and cubed

1 cup mayo

1 Tbsp Halladay’s Bacon Cheddar Onion Dip and Seasoning Blend

¼ to ½ cup celery, finely diced

6 slices crisply cooked bacon, drained and chopped

1 cup shredded cheddar cheese

¼ cup red onion finely diced, optional

While potatoes are cooking, add the Bacon Cheddar Onion Dip and Seasoning Blend to the mayo to create your dressing. Thin with a little bit of milk if too thick.

Gently add the dressing, cheese, celery and onion to the potatoes. Chill before serving. Add the bacon in just before serving if you would like it to still be crisp.

Garlic Tomato Basil Potato Salad

2 lbs red potatoes, cubed

1 cup mayo

2 Tbsp Halladay’s Garlic Tomato Basil Dip and Seasoning Blend

¼ cup celery, diced

¼ cup red onion, diced

½ cup black olives, sliced

½ cup feta cheese, crumbled

Boil cubed potatoes for about 10 minutes, or until done but still firm. Drain and cool.

Mix mayo with Garlic Tomato Basil Seasoning. Add mayo mixture, celery, onion, olives and feta to the cooled potatoes. Carefully mix to combine. Chill before serving.