I know, some of you are thinking, “A cookout for Easter dinner !?!” Yes, you see, we all serve in leadership at our respective churches and Easter is like Super Bowl Sunday for the Christian faith. We are all super busy for all of Holy Week and the week before. No one is ready to prepare or host a traditional Easter dinner. We haven’t done that since my mom sold her house and moved into a little apartment. Traditionally she and dad hosted and we all descended on their house when we got out of church.

This year Jordan and Savannah offered to host a cookout Sunday evening. Jordan grilled burgers and made his signature pasta salad, I brought this Loaded Ranch Potato salad and mac and cheese. Nana made her signature punch and brought cake. Aaron and Summer were able to come at the last minute so they just brought Harmony, their almost 2 year old, and we were all happy!

As much as we all loved my mom’s potato salad, in her later years she complained about how much work it was, so she only made it 1-2 times a year. I decided to make my potato salad the easiest way possible…using my Ninja Foodi! All 3 of the cooked items were made in the Foodi, this makes for much easier clean up! You can do it all on the stove…but why? Lol!

Loaded Ranch Potato Salad Ninja Foodi Recipe

Ingredients

• 2 lbs russet potatoes
• 6 eggs
• 6 slices bacon
• 3/4 cup sharp cheddar cheese shredded
• 3/4 cup mayonnaise-I use Duke’s
• 1 pkg ranch dressing mix-I use Hidden Valley
• 1 1/3 cups water divided

Instructions

Preparing the Ingredients

1. Place the air crisp basket in the Foodi. Add the eggs and 1 cup of water.
2. Place the pressure cooker lid on the Foodi making sure the vent is closed. Set the Foodi to pressure cook on high for 5 minutes and press start.
3. While the eggs are cooking, wash and peel your potatoes and then chop them into small chunks.
4. When the eggs are done cooking, set a timer for 5 minutes so that the pressure can naturally release.
5. Prepare a bowl of ice (ice bath) for the eggs.
6. Once the 5 minute natural release is done, move the vent to release any additional pressure before opening the Foodi.
7. Remove the eggs using tongs and place them in the ice bath for 5 minutes.
8. Place the potatoes in the air crisp basket and add the additional 1/3 cup water. Place the pressure cooker lid back on the Foodi, close the vent and set on high pressure cooker for 2 minutes.
9. After the eggs have been in the egg bath for 5 minutes remove them to a bowl to continue cooling.
10. When the potatoes are done cooking, move the vent to the open position to quick release. Once the steam is released, open the lid and place the potatoes in a large bowl.
11. Remove the air crisp basket from the Foodi and use a paper towel to wipe out any remaining liquid.
12. Replace the basket into the Foodi.
13. Add the bacon pieces to the basket.
14. Switch the Foodi to Air Crisp. Close the Air Crisp lid.
15. Set the temperature to 360° F and the time to 12 minutes.
16. Check for doneness at 12 minutes, if you want it crispier, add 1-2 minutes.
17. When cooked, use your kitchen shears to cut the bacon into small pieces.
18. Peel the eggs by cracking them on the counter top and then rolling them. Pressure cooked eggs are so easy to peel!
19. Chop eggs and place them back in their bowl.

Assembling the Loaded Ranch Potato Salad

1. In a small bowl mix together the mayonnaise and ranch dressing mix.
2. Scoop the mayo mixture into the potato bowl and coat well using a wooden spoon.
3. Fold in the eggs, bacon, and cheese.
4. Cover and chill for 4-24 hours before serving.

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Loaded Ranch Potato Salad

Delicious Loaded Ranch Potato Salad comes together easily when all of the components are cooked in the Ninja Foodi.

Course Side Dish

Cuisine American

Keyword Foodi, loaded potatoes, ninja foodi, potato salad, ranch

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 4 hours hours

Total Time 5 hours hours 50 minutes minutes

Servings 8 servings

Equipment

• 1 Ninja Foodi

Ingredients

• 2 lbs russet potatoes
• 6 eggs
• 6 slices bacon
• 3/4 cup sharp cheddar cheese shredded
• 3/4 cup mayonnaise I use Duke's
• 1 pkg ranch dressing mix I use Hidden Valley
• 1 1/3 cups water divided

Instructions

Preparing the Ingredients

• Place the air crisp basket in the Foodi. Add the eggs and 1 cup of water.
• Place the pressure cooker lid on the Foodi making sure the vent is closed. Set the Foodi to pressure cook on high for 5 minutes and press start.
• While the eggs are cooking, wash and peel your potatoes and then chop them into small chunks.
• When the eggs are done cooking, set a timer for 5 minutes so that the pressure can naturally release.
• Prepare a bowl of ice (ice bath) for the eggs.
• Once the 5 minute natural release is done, move the vent to release any additional pressure before opening the Foodi.
• Remove the eggs using tongs and place them in the ice bath for 5 minutes.
• Place the potatoes in the air crisp basket and add the additional 1/3 cup water. Place the pressure cooker lid back on the Foodi, close the vent and set on high pressure cooker for 2 minutes.
• After the eggs have been in the egg bath for 5 minutes remove them to a bowl to continue cooling.
• When the potatoes are done cooking, move the vent to the open position to quick release. Once the steam is released, open the lid and place the potatoes in a large bowl.
• Remove the air crisp basket from the Foodi and use a paper towel to wipe out any remaining liquid.
• Replace the basket into the Foodi.
• Add the bacon pieces to the basket.
• Switch the Foodi to Air Crisp. Close the Air Crisp lid.
• Set the temperature to 360° F and the time to 12 minutes.
• Check for doneness at 12 minutes, if you want it crispier, add 1-2 minutes.
• When cooked, use your kitchen shears to cut the bacon into small pieces.
• Peel the eggs by cracking them on the counter top and then rolling them. Pressure cooked eggs are so easy to peel!
• Chop eggs and place them back in their bowl.

Assembling the Loaded Ranch Potato Salad

• In a small bowl mix together the mayonnaise and ranch dressing mix.
• Scoop the mayo mixture into the potato bowl and coat well using a wooden spoon.
• Fold in the eggs, bacon, and cheese.
• Cover and chill for 4-24 hours before serving.

There were some leftovers, not everyone in my family likes potato salad, and that actually made me happy because I have been enjoying this potato salad with my lunch!

I hope you enjoy this Loaded Ranch Potato Salad recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Loaded Ranch Potato Salad Ninja Foodi Recipe appeared first on The Mom Maven.

The next morning, as I double checked that I had everything I need to make dinner that night, I noticed that he had purchased a Hidden Valley Spicy Ranch Dressing Packet, not the regular one. He went back to the store for the correct item and I out the incorrect item away in the pantry for another day.

Another day finally came about 2 months later. I wanted to make some chicken in the air fryer of my Ninja Foodi for a quick dinner before we went out to a meeting. I looked in the cupboard and saw the Spicy Ranch Dressing Packet and a plan was formed. All I needed was this seasoning, about a pound of chicken tenders and a side dish. For my side dish I whipped up some Noodle-roni Fettucine Alfredo that Ron had gotten on BOGO at Publix. I prefer to make my own from scratch but this does fine for a quick dinner.

Simple Spicy Ranch Chicken in the Air Fryer

Ingredients

• 1 pound Chicken Tenders defrosted
• 1 packet Spicy Ranch Dressing Mix I use Hidden Valley

Simple Spicy Ranch Chicken Instructions

1. Place the chicken in a medium bowl.
2. Sprinkle the Spicy Ranch Dressing Packet over the chicken to coat.
3. Place the chicken in a single layer in the air fryer.
4. Cook at 390°F for about 12 minutes. Serve.

It doesn’t get any easier than that for a quick and delicious weeknight meal. It is now on our regular meal rotation, we love it so much. It took longer for my side dish to cook then it did the chicken, so plan accordingly.

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Simple Spicy Ranch Chicken in the Air Fryer

Simple and delicious, this Spicy Ranch Chicken comes together in just a few minutes in the air fryer.

Course Entree

Cuisine American

Keyword air fryer, chicken, easy, ranch, simple, spicy

Prep Time 1 minute minute

Cook Time 12 minutes minutes

Total Time 13 minutes minutes

Servings 3 servings

Author cindy

Equipment

• Air Fryer

Ingredients

• 1 pound Chicken Tenders defrosted
• 1 packet Spicy Ranch Dressing Mix I use Hidden Valley

Instructions

• Place the chicken in a medium bowl.
• Sprinkle the Spicy Ranch Dressing Packet over the chicken to coat.
• Place the chicken in a single layer in the air fryer.
• Cook at 390°F for about 12 minutes. Serve.

The post Simple Spicy Ranch Chicken in the Air Fryer appeared first on The Mom Maven.

You probably have everything you need for this recipe in your pantry: potatoes, shredded cheddar cheese, bacon bits or bacon you can cook and chop, butter, and ranch dressing. Easy peasy, right? I told you it would be. This recipe makes 6 servings so Ron and I had leftovers for a few days which made dinner prep even easier!

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Easy Cheddar Bacon Ranch Potatoes

It doesn't get much easier than this Easy Cheddar Bacon Ranch Potatoes recipe.

Course Side Dish

Cuisine American

Keyword bacon, cheddar, loaded potatoes, ranch

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Author cindy

Ingredients

• 2 lbs Russet Potatoes
• 4 TBS Butter
• 1/3 cup Real Bacon Bits or cooked and finely chopped bacon
• 1/3 cup Ranch Dressing
• 1 cup Shredded Cheddar Cheese

Instructions

• Spray a 9 x 9" baking dish with non-stick spray. Set aside.
• Preheat oven to 400°F.
• Scrub, peel, and cube the potatoes and place them in the prepared baking dish.
• Cut the butter into small cubes and place on top of the potatoes.
• Sprinkle the bacon bits on top of the potatoes.
• Cover the baking dish with aluminum foil and bake for 1 hour.
• Remove potatoes from the oven and top with ranch dressing and cheese. Stir to coat.
• Place baking dish back in the oven uncovered for about 5 minutes, until cheese is melted.

Notes

This recipe is easily doubled. Just bake it in a 9 x 13″ pan when doubling.

Other Cheddar Bacon Ranch Recipes

• Cheddar Bacon Ranch Chicken Casserole
• Cheddar Bacon Ranch Chicken Salad
• Cheddar Bacon Ranch Chicken
• Cheddar Bacon Ranch Dip

Potato Recipe You Might Like

• Crockpot Loaded Mashed Potatoes
• Twice Baked Potatoes
• Melting Potatoes
• Rosemary and Thyme Smashed Potatoes
• Crispy Parmesan Potatoes
• Crack Potatoes
• Hasselback Potatoes

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy Cheddar Bacon Ranch Potatoes appeared first on The Mom Maven.