Potato salad is one of those things that is at every single BBQ I have ever attended. My Granny makes a mean potato salad and it is always a staple at family gatherings. I need to share her version soon! Potato salad is also one of those things that can be really good or really bad. Too much dressing masks the goodness of the potatoes themselves and not enough dressing will make a salad bland. Blair and I agreed that this particular salad was just right (Goldilocks anyone?). There is the perfect amount of dressing that allows you to enjoy the potatoes as well. We loved that the actual base of the salad was ranch dressing since kind of have a love affair with it right now. And let’s be honest when you add bacon to something it always make anything infinitely better. This dish comes together in no time, the hardest part is waiting for all those delicious flavors to meld together. So if you are looking for an alternative to your potato salad, make this for your get together tomorrow or save it for the many more you have throughout the summer. Have a wonderful holiday everyone!
Bacon Ranch Potato Salad
2 pounds red potatoes, unpeeled and cut into 1/2-inch chunks
1 tablespoon salt
1/4 cup mayonnaise
1/4 cup plain reduced-fat yogurt or sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 small green onion
1 clove minced garlic
Juice of 1/2 lemon
1/4 cup buttermilk
Salt and freshly ground black pepper, to taste
4 slices thick cut bacon, cooked crisp
What you’ll do:
Cover potatoes with 1-2 inches of cold water and add the tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium and continue cooking until the potatoes are tender, about 8-10 minutes.
Meanwhile, whisk together mayonnaise, yogurt, chives, parsley, green onion, garlic, lemon juice and buttermilk in a small bowl. Add salt and pepper to taste, then refrigerate until ready to use.
Drain potatoes and transfer to a serving bowl. Allow to cool slightly, then stir in half of the ranch dressing. Refrigerate for at least an hour. Toss with remaining ranch dressing and top with bacon and additional chives or green onion if desired. Serve cold.