Menu

Ranch Potato Salad

  • Details
  • Related Items

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

Ranch Potato Salad

Ingredients

Instructions

  1. Cut the potatoes in bite-sized pieces, and boil until just fork tender. Drain, and spread out on a cookie sheet to cool.
  2. 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.
  3. 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.
  4. 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!

https://www.silkroaddiary.com/ranch-potato-salad/


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Urfa Biber and Strawberry Ice Cream, with a little bit of Beet Powder (for extra color).

Urfa Biber – Strawberry Ice Cream

Chiles aren’t just for cooking savory food; many are wonderful in desserts, too. Urfa biber, for example, is a great pairing with berries or chocolate. At a recent cook-off, we added urfa biber to Strawberry …

Caraway Kraut

Our April Cookbook Club selection is Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Join us to taste and learn about the mysteries …

Chimichurri steak

Chimichurri Meets Grill

Rule #1 of the Spice Merchant’s Camping Handbook: Just because you are sleeping on the ground, doesn’t mean you have to eat franks and beans! We took Chimichurri sauce camping with us this weekend, and …

Japanese Chicken Curry

For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …

Gourmet Salts: The Spice Merchants’ Need-to-Know Basics!

“Salty” is one of the five basic flavors that the human palate can detect, along with sweet, sour, bitter, and “umami.” A baker might tell you that salt makes “sweet things, sweeter,” but more specifically, …