Ingredients for Bacon Ranch Potato Salad
- 2 pounds Russet potatoes
- 6 slices cooked and crumbled bacon
- 1 cup mayonnaise
- 1/2 cup ranch dressing
- 1/2 cup chopped dill pickles
- 6 large hard boiled eggs
- 1 teaspoon salt (for boiling) and 1/2 teaspoon salt (for dressing)
- 1/4 teaspoon cracked pepper
- 0 dried chives
- 2 pounds Yukon Gold potatoes
- 2 tablespoons chopped fresh chives
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How to Make Bacon Ranch Potato Salad
- Wash and quarter 2 pounds of Yukon Gold potatoes. Chop into 1-inch pieces.
- Rinse potatoes thoroughly and place them in a large pot.
- Add enough water to cover the potatoes completely, along with 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until tender (about 15-20 minutes).
- Drain the potatoes thoroughly in a colander.
- While the potatoes are cooking, prepare the dressing: In a medium bowl, whisk together 1 cup mayonnaise, 1/2 cup ranch dressing, 6 slices cooked and crumbled bacon, 2 tablespoons chopped fresh chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Hard boil 6 large eggs. Once cool, peel and chop them.
- In a large bowl, combine the cooked and drained potatoes, chopped hard-boiled eggs, and 1/2 cup chopped dill pickles.
- Pour the ranch dressing mixture over the potatoes and gently toss until everything is well combined and the potatoes are evenly coated.
- Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
26g
Fat
36g
Carbs
14g
