Monday, June 20, 2011

Bacon Ranch Potato Salad

I have never liked potato salad. Ever. Until last summer... I have mentioned before (more than once I'm sure) my general dislike for mayo-based dishes and most potato salads are smothered with mayo or mustard, not to mention pickles.

This version of potato salad is light on mayo and heavy on flavor and is just as good (in fact I think better) warm as it is cold. And the only thing that makes it better is to stir in fresh sweet white corn.

Bacon Ranch Potato Salad

2 lbs red potatoes unpeeled or Idaho potatoes, peeled
1/4 cup mayo
1/4 cup sour cream
2 green onions chopped, including white part
Juice of 1/2 lemon
1/4 cup milk
Salt & Pepper to taste
4 slices bacon, cooked and crumbled (or real bacon bits)
Sweet white corn (optional)
1 tablespoon dry ranch dressing mix

Wash potatoes and slice into 1/2 inch chunks. Cover potatoes with water and boil until tender, about 10 minutes.

Mix mayo, sour cream, green onions, lemon juice, milk and ranch dressing mix in a large bowl.

Drain potatoes and let cool 5-10 minutes. Add to ranch mixture and toss with bacon and corn if desired. Serve warm or cold. Print Friendly and PDF
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