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Ranch Potato Salad

Posted by on July 3, 2012

I’ve lived all over this great country, and while there are some pretty big differences between Boston and the Carolinas, one summer constant nationwide is barbeques, and for my family, that meant potato salad!  Mom’s potato salad was full of mayo, hard-boiled eggs and bacon – delicious, yes, but it needed an update.  I came up with this recipe to combine my love for mom’s cooking with my equally unhealthy love of tangy, delicious ranch dressing into a potato salad that even my doctor would eat.  Instead of mayo, I use Greek yogurt, so it still has that traditional creaminess I crave without the fat, and it gives the World Spice salt-free Ranch Seasoning a little extra tang, too. (I still use bacon because, after all, potato salad wouldn’t be the same without bacon!) The festive and unusual colors of heirloom varieties of red, white and blue potatoes are perfect for enjoying the Fourth of July fireworks at Gasworks Park in downtown Seattle. And since I work at World Spice Merchants, I have to garnish it with something fun, right? I like to use a little bit of Piment d’Espelette, or maybe some Aleppo pepper, or some Urfa Biber . . . decisions, decisions!

Ranch Potato Salad made healthy – no mayonnaise!



Ranch Potato Salad


3 lbs. potatoes, unpeeled (try using red, white and blue ones for a really colorful dish)
16 oz. Greek yogurt
1 red bell pepper, chopped (any color bell pepper will do)
2 celery stalks, chopped
4 green onions, chopped
8 strips bacon, cooked crisp, chopped
Piment d'Espelette, for garnish


  1. Cut the potatoes in bite-sized pieces, and boil until just fork tender. (They will have some carry-over cooking - you just don't want them to be "mushy". Drain, and spread out on a cookie sheet to cool. (You can also roast the potatoes, too. Just toss them with a little olive oil, salt and pepper and roast them until done. Also allow them to cool before making the salad.)
  2. While the potatoes are cooling, you can make the dressing. In a large bowl, combine the Greek yogurt, salt and Ranch Seasoning. Mix well - it will be a little thick. (You can always use a little water or milk to thin it out, if you like, but the natural liquid from the chopped veggies will also thin it out a little.)
  3. Add the cooled potatoes and chopped veggies and bacon to the bowl, and toss well to make sure everything is coated with the dressing. Taste for seasoning - you might want to add a little more salt or Ranch Seasoning.
  4. Transfer the finished potato salad into a serving bowl and garnish with Piment d'Espelette for an extra-special treat.

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