I love to make this when it's warm out Or just when I miss summer
- Carbohydrate 55.19362 g
- Cholesterol 20.1504 mg
- Fat 28.32378 g
- Fiber 5.58400010919571 g
- Protein 5.70766 g
- Saturated Fat 4.314654 g
- Serving Size 1 1 Serving (366g)
- Sodium 545.3784 mg
- Sugar 49.6096198908043 g
- Trans Fat 1.648432 g
- Calories 486 calories
Step-by-step
- Boil potatoes whole. when easily pierced with a fork, drain and rinse under cold water, untill potatoes are cool to the touch.
- Cut them into chunks.
- Add the chopped onion, and cucumbers.
- stir in the mayonnaise and the ranch salad dressing.
- If your salad doesn'''''t have enough mayonaise add a little more mayonnaise and salad dressing in equal parts untill all potatoes are covered.
- chill in refrigarator for about an hour.
Managing Starch and Moisture
Potatoes do the heaviest lifting in this dish. Boiling them whole in their skins prevents waterlogging. Intact skins act as a barrier against excess moisture absorption. Once a paring knife slides easily into the center of the largest tuber, drain the batch immediately. Plunge the hot potatoes into cold running water. This thermal shock halts internal cooking and drops the surface temperature fast. Peel the potatoes only after chilling. Cold starch firms up, which keeps the chunks intact during the final mix. Chop them into uniform one-inch cubes so each piece holds its structural integrity under the dressing weight.
Preventing Soghiness and Separation
Raw onions and fresh cucumbers release water upon contact with salt. Chop both vegetables and salt them lightly in a colander for fifteen minutes. Blot the excess liquid with paper towels before adding them to the bowl. Water ruins emulsion stability. Mayonnaise and ranch dressing combine to coat every surface. If the mixture appears dry after the initial stir, supplement with equal parts of mayonnaise and dressing until the coating clings to the chunks. Chill the covered bowl for precisely sixty minutes. This resting window allows the fats to firm and bind the components together safely. Store leftovers in an airtight container below 40 degrees Fahrenheit for no longer than three days.
