Texas Ranch Salad
A take on potato salad reworked with celeriac. It preserves the chunky, creamy character of the original while significantly reducing carbohydrates and keeping the bold ranch, bacon, and green onion profile.
Ingredients
- 1 large celeriac (about 1–1.5 lb / 450–700 g), peeled and cut into 3/4-inch cubes
- 1/2 package ranch dressing mix (1/2 oz) or more to taste
- 1 cup mayonnaise
- 3/4 cup chopped green onion
- 1-2 chopped Hard-Boiled Eggs
- 1 avocado, peeled and cut into bite-size pieces
- Bacon bits, to taste
Method
- Bring a pot of lightly salted water to a boil.
- Add celeriac and simmer until just fork-tender but still holding shape, about 8–12 minutes.
- Drain thoroughly and let the celeriac steam dry for several minutes.
- Gently toss the celeriac to rough up the surface slightly, or lightly mash about 10–15% of it to help create binding texture.
- Transfer the celeriac to a large bowl.
- In a separate bowl, stir together ranch dressing mix, mayonnaise, and green onion.
- Add the dressing to the celeriac while it is still slightly warm and stir gently to coat.
- Refrigerate until fully chilled, about 1–2 hours.
- Fold in avocado, green onion, boiled eggs and bacon bits just before serving.
- Serve chilled.
Storage
- Refrigeration: Store up to 3 days.
- Freezing: Not recommended.
- Reheating: Serve chilled.
Variations
- Add diced celery for extra crunch.
- Add a pinch of xanthan gum to the dressing if additional binding is needed.
- Use homemade ranch seasoning for more control over salt and ingredients.