Ranch Potato Salad
- Details
From Boston to the Carolinas, summer means barbeques, and barbeques mean potato salad! Mom’s recipe was full of mayo, hard-boiled eggs and bacon. It was delicious, yes, but we decided to give it an update.
This version takes a healthy turn, replacing the traditional ranch dressing with Ranch Seasoned Greek yogurt. The result is creaminess without the fat, and the yogurt adds a little extra tang. We still used bacon because potato salad wouldn’t be the same without it, after all.
Ranch Potato Salad
Ingredients
- 3 lbs. potatoes, unpeeled
- 16 oz. Greek yogurt
- 4 tablespoons Ranch Seasoning
- 1 tablespoons Maldon flake sea salt
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 green onions, chopped
- 8 strips bacon, cooked crisp, chopped
- Piment d'Espelette, for garnish
Instructions
- Cut the potatoes in bite-sized pieces, and boil until just fork tender. Drain, and spread out on a cookie sheet to cool.
- In a large bowl, combine the Greek yogurt, salt and Ranch Seasoning. Mix well. The dressing will be a little thick, but the liquid from the chopped veggies will thin it.
- Add the cooled potatoes, chopped veggies and bacon to the bowl. Toss well to coat with dressing. Taste for seasoning - you might want to add a little more salt or Ranch.
- Transfer the finished potato salad into a serving bowl and garnish with Piment d'Espelette for an extra-special treat.
Notes
For the garnish, you can try aleppo pepper or urfa biber in place of the Piment d'Esplette.
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. Also, try using red, white and blue potatoes for a colorful and patriotic twist!
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
Caribbean Spice Grilled Salsa
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …
Besar Cranberry Chutney
The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the …
Chicken Fried Chicken
I’ll to drive over an hour for chicken fried steak- it’s a weakness- and this chicken fried chicken would be equally worth the trip. Fortunately, it’s an easy home-made comfort food meal so you don’t …
Piment d’Espelette Fish Stew
This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at …
Leave a Comment