Ranch Potato Salad: Perfect for a Picnic

Full recipe here. This month in the kitchen we made a summer picnic favorite: potato salad. This is a savory potato salad with a twist! Here’s what you’ll need:

  • 6 to 8 large Idaho potatoes
  • 8 slices of bacon
  • 1 small red onion
  • 1 C. grated cheddar cheese
  • Salt (to taste)
  • Pepper (to taste)
  • Garlic powder (to taste)
  • 1 C. ranch dressing

The original recipe calls for boiling the potatoes whole, but to save time I went ahead and cut them into one inch cubes to speed up the process. I boiled seven potatoes for about 20 minutes and they were perfectly tender.

While the potatoes were going I cooked my bacon. Low and slow is the saying for perfectly crispy bacon. Keep the temperature low and don’t try to rush it or you’ll end up with burned bacon. Once your bacon has cooked, set the pieces on a paper towel to drain, cool and crisp up.

Next, drain and cool your potatoes completely. I let them sit for at least 30 minutes. This is an important step otherwise your cheese will melt into a gooey mess on top of hot potatoes, which normally wouldn’t be a bad thing, but it’s not what you want for this recipe. While these were cooling I chopped up my bacon into small pieces.

Once everything is cooled off, add the crumbled bacon, diced red onion, cheddar cheese, salt, pepper and garlic powder and mix thoroughly. Finally, add the ranch dressing and mix again.

The last step is to let everything chill in the refrigerator for at least a couple of hours. Then you’re ready to package it for a picnic or lunch by the pool!

Recipe courtesy of Litehouse Foods.

 

Caitlin Hutchinson

The Association for Dressings & Sauces