Bacon Ranch Potato Salad
The Spice & Tea Exchange
6 cups
Like peas and carrots, ranch and bacon are a perfect pairing. Potatoes are an ideal way to showcase these harmonious flavors and this delicious salad comes together with ease. Versatile for any time of year, it's a side dish that complements just about anything.
Ingredients
- 1½ lbs medium Yukon gold potatoes, washed
- 4 ea hard-boiled eggs, peeled
- 1 cup chopped celery stalks
- ¾ cup chopped green onions, divided
- ¾ cup chopped cooked bacon, divided
- 2/3 cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 tsp Dijon mustard
2 Tbsp Buttermilk Ranch Seasoning
- 1 Tbsp Parsley
- 2 to 3 tsp Bacon Smoked Sea Salt
- ¼ cup shredded cheddar cheese, optional topping
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Bacon Ranch Potato Salad (Kit)
Directions
- Boil the potatoes, whole and skin on, in salted water until very tender (potatoes should be easily cut with a spoon). Drain and refrigerate overnight.
- Dice the cooled potatoes* and eggs into roughly ½- to ¾-inch pieces and place in a large mixing bowl. Add celery and ½ cup each of green onions and bacon (reserve the rest for topping). Add remaining ingredients except for the salt and cheddar cheese; fold until thoroughly combined. Sprinkle salt evenly over salad and fold again to combine. Add more yogurt for a creamier consistency, if desired.
For best results, refrigerate one day prior to serving for flavors to meld. Just before serving, taste for seasoning and consistency and adjust as needed. Top with remaining green onions and bacon, and cheese, if using.