Take potato salad to an entirely new level with the flavors of bacon and ranch dressing. Waxy potatoes (such as Red Bliss and Yukon Golds) work best because they hold together better. Plan ahead to refrigerate to let the flavors meld before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 3 pounds small red potatoes
- 1/2 cup mayonnaise
- 1/4 cup ranch dressing
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/8 teaspoon garlic powder
- 6 slices bacon, cooked crisp and crumbled
- 1/2 cup chopped celery
- 1/2 cup chopped sweet onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup wedge-cut black olives
Preparation:
Steam or gently boil red potatoes (skin on) in salted water until tender but not mushy. Drain and let cool. Cut into 1-inch chunks.In a large bowl, whisk together mayonnaise, ranch dressing, salt, pepper, and garlic powder until combined.
Add potatoes, bacon, celery, sweet onion, bell peppers, and olives. Toss gently until well-combined.
Refrigerate potato salad at least 4 hours or overnight for flavors to blend.
Yield: 16 servings or about 8 cups
