{The only picture I got--mainly because the hubby ate. it. ALL!!!!! I wish I was kidding.....}
{Cutting potatoes}
{I cooled my potatoes overnight in the fridge}
{Mixing homade ranch dressing (that's the secret to it's awesomeness!)}
{Adding the dressing to the potato mixture}
Bacon Ranch Potato Salad
Serves 8
3 pounds yukon or red potatoes, diced into bite-sized pieces
1/2 large red onion, finely diced
5 oz bacon bits
1 1/2 cup mayonnaise
1/2 cup sour cream
5 cloves garlic, minced
1/2 teaspoon black pepper
1 1/2 teaspoons dried dill
1 teaspoon dried parsley
1 tablespoon fresh chives, chopped (can substitute 1 green onion, finely chopped)
1 teaspoon salt
- Boil potatoes until just done.
- Drain and cool potatoes to room temperature or overnight in the fridge.
- Add red onions and bacon to potatoes and stir to combine.
- Whisk remaining ingredients together in a separate bowl until well combined.
- Pour dressing over the potato mixture and gently fold until mixed well.
- Taste and add more salt if necessary.
- Chill for at least 4 hours, if not overnight for best flavors.
No comments:
Post a Comment