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
We’ve submitted this recipe to the side dish week of Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.
Oh man, I wish I’d seen this post before I went grocery shopping this morning. This would have been on the weekend’s menu without question!
Wow… totally making this for my barbecue on Monday 🙂 Thanks for yet another wonderful recipe!
Making this for our family cookout tomorrow. Thanks for sharing! Happy long weekend!
so my husband doesn’t like potato salad…but i just read him ingredients of this version & he’s willing to try it! score!! so excited 🙂
I brought this to a family party tonight and brought home an empty bowl. I’ll have to double the recipe next time because I didn’t actually get any 🙁 But I heard it was good!
It’s been ages since I’ve been here. Wish I could have some of that amazing potato salad.
I love potato salad and I love bacon ranch so this sounds like a perfect combination.
That looks like the ultimate potato salad.
This was a big hit at our cookout today – thanks for the great recipe!
Ohhhhhh. I just gasped!
I could literally eat potato salad from Memorial Day thru Labor Day…at every meal.
This looks phenomenal!
Great idea to use the buttermilk & always genius to use the bacon too 🙂 Cookin’ Canuck and I would love if you linked up this recipe & any 2 other side dishes in this weeks Get Grillin’ event posted on both of our blogs.
Eric and I love this! We made it last month, and we’re making it again this weekend. I don’t think I’ll ever be able to try another recipe for potato salad after this one. It was just that good.
Hi Shawnda! Would love to make this for a potluck we have at work this week. Does it keep well in the refrigerator for a few days? Was planning to make a day in advance. Should I wait to pour the reminaing dressing and add the bacon right before serving? Thanks!
If you make it the day before, definitely hold off on pouring the remaining dressing and bacon on. That way the salad stays creamy and the bacon won’t get weird.