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
Total Time: 35 minutes
Yield: 10 to 12 servings
Ingredients:
- 2 pounds small red or gold potatoes
- 1/2 cup mayonnaise
- 1/4 cup ranch dressing
- 1/4 cup sweet relish
- 1/2 teaspoon celery seed
- 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
- 10 medium black olives, each cut into 4 wedges
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, sweet relish, celery seed, 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
Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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In a large bowl, whisk together mayonnaise, ranch dressing, sweet relish, celery seed, 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
Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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