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.
- 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.
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!
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