Three day weekends around our house are usually celebrated in a very predictable way: hammers, drywall dust, 5 trips to a home improvement store, and a cook-out… or three.
This weekend is no different. A laundry list of to-dos has set the theme for this weekend’s menu: quick & easy. There’s a baking dish in the fridge full of thawing hot dogs and ground beef, a big bowl of potato salad, and another pile of broccoli and zucchini from the garden. (Remember when I though our broccoli was done? Not even close!)
No three day weekend is complete without Bacon Ranch Potato Salad and Dad’s Baked Beans. The bacon-ranch combination is one of my favorites. It is to savory what peanut butter-chocolate is to sweet. I serve potato salad cold, dressed with a creamy ranch dressing, and topped with a big handful of crumbled bacon. No three day weekend is complete without it!
Bacon Ranch Potato Salad
Crispy bacon and tangy homemade ranch make the perfect cook-out potato salad.
- 2 lb red potatoes, unpeeled and cut into 1/2-inch chunks
- 1 Tbsp salt
- 1/4 cup mayo
- 1/4 cup plain reduced-fat yogurt or sour cream
- small bundle of chives (~2-3 Tbsp chopped)
- small bundle of chopped parsley (~2-3 Tbsp chopped)
- 1 small green onion
- 1 clove minced garlic
- Juice of 1/2 lemon
- 1/4 cup buttermilk
- Black pepper
- Pinch of salt
- 4 slices thick cut bacon, cooked to a crisp
- Cover potatoes with 1-2 inches of cold water and add 1 Tbsp salt.
- Whisk mayo, yogurt, chives, parsley, green onion, garlic, lemon, and buttermilk together in a small bowl.
- Salt and pepper to taste and refrigerate until ready to use.
- Bring potatoes to a boil and reduce heat to medium, cooking until the potatoes are fork-tender (8-10 minutes).
- Drain potatoes and return to the pot or transfer to a serving bowl. Let cool 5-10 minutes (potatoes should be very warm but not steaming hot.)
- Pour half of the ranch dressing over the potatoes and toss.
- Refrigerate about an hour, until cold
- Toss with remaining dressing and crumbled bacon, and serve cold.
Yields: 6-8 servings
Estimated time: 1 hour 30 minutes