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Dan-O’s Dips Potato Salad Two Ways

Prep Time:

25 mins

Cook Time:

20 mins

Servings:

10-12

Flavors Used:

Sometimes you can hit the easy button and buy potato salad at the store, but if you want to make it Dantastic, do it the homemade way. This backyard favorite is creamy, tangy, and crunchy, with potatoes that get just a little mashed around the edges to give it that perfect Dan-Good texture. For this recipe, we split it up Dan-O’s style with Dan-O’s Dips Dill in one bowl and Dan-O’s Dips Ranch in the other, letting those dehydrated spices open up and bring all that flavor together. Let your guests try it two different ways, then serve it alongside burgers, grilled chicken, ribs, hot dogs, or bring it to your next BBQ, tailgate, or family cookout.

Ingredients

1 packet Dan-O’s Dips Dill and/ or 1 packet Dan-O’s Dips Ranch
5 lb large russet potatoes, peeled and diced
7 eggs, hard-boiled, peeled, and diced
½ medium red onion, chopped, about ½ cup
1 cup celery, chopped
2 whole giant pickles, chopped
2 heaping tbsp Grey Poupon
1½ cups Duke’s mayonnaise

Preparation Instructions

Prep the Potatoes: Peel the potatoes. Dice the potatoes into bite-sized pieces.
Boil the Potatoes: Add the diced potatoes to a pot of water. Boil until the potatoes are tender and look slightly rough around the edges. Strain the potatoes.
Cool the Potatoes: Rinse the potatoes with cold water to cool them down. Add the potatoes to a large mixing bowl. Place the bowl in the freezer for 10–15 minutes, until the potatoes are cooled.
Prep the Eggs: Prepare the eggs using the 10-5-10 easy-peel egg method.
Peel the eggs: Dice the eggs to your preferred size.
Build the Potato Salad Base: Add the diced eggs to the cooled potatoes. Add the chopped red onion, chopped celery. chopped pickles, Grey Poupon and Duke’s mayonnaise. Mix everything together until creamy and combined.
Split the Potato Salad: Divide the potato salad evenly between 2 bowls. Add Dan-O’s Dips Dill to one bowl. Add Dan-O’s Dips Ranch to the other bowl.
Fold in the Flavor: Gently fold each dip mix into its bowl of potato salad until fully combined. Place both bowls in the fridge for 10–30 minutes to chill and let the dehydrated spices hydrate.
Serve chilled and try the dill version, the ranch version, or both. Yum Yum Get Ya Sum!