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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