Sunday, March 25, 2012

Bacon Ranch Potato Salad w/ Sour Cream

Potato salad is a part of life here in the South. Once the weather starts warming up (which started about 2 weeks ago here, with highs in the 80s), folks dust off their grills, clean the pool and get ready for 6+ months of summer weather, at least 2 months of which will be pretty much completely unbearable. 

This weekend, we had absolutely GORGEOUS weather, so the BF decided to grill some BBQ chicken, making up a sauce pretty much on the fly, which, as usual for him, turned out amazing (I'll see if I can get him to let me post it...). I decided to peruse the fridge to see what I could drum up for a side dish; I realized I had everything I needed to make this amazing potato salad except for one thing...

The potatoes. 

A quick run to Winn-Dixie, and I was all set. This potato salad was PERFECT for BBQ; the dressing is made creamier by combining the sour cream and mayonnaise instead of using JUST mayonnaise. The Ranch adds just a kick of tangy flavor, without being overpoweringly "Ranchy". The bacon? As cliche as the expression is, bacon really DOES make everything better. 


Oh yeah, and I COMPLETELY forgot to add in chives/green onions. Oops.

Bacon Ranch Sour Cream Potato Salad
adapted from By the Airport

Ingredients:
2 lbs red potatoes, scrubbed & cut into chunks
1 clove garlic, minced
1/2 cup sour cream
1/2 cup mayonnaise
2 Tbsp dry Ranch dressing mix
1 bunch chives, thinly sliced (you can also substitute green onions)
1/2 cup cooked, crumbled bacon
Salt & pepper to taste

Place the potatoes and garlic in a pot of cold water; bring to a boil over medium-high heat. Boil for 10-15 minutes or until the potatoes are just done (test them by piercing a chunk with a bamboo skewer). Drain the potatoes, rinse with cold water to cool, and drain again. Refrigerate the potatoes until completely chilled. 





Combine the sour cream, mayonnaise and Ranch mix. 



Toss the chilled potatoes with 2 Tbsp of sour cream mixture at a time, until potatoes are just coated. Fold in the chives and bacon, then season with salt & pepper to taste. Chill until ready to serve, adding additional dressing to taste as needed just before serving.










8 comments:

  1. Made this tonight. One of the best potato salads I have ever had. Thank you for such a great recipe.

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    1. You're welcome! Glad you enjoyed the recipe!

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  2. Sounds great! I think I might try this for the 4th of July. BTW, I like the Slingblade reference. Haha

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    Replies
    1. Yay! Someone finally noticed my silly tags! :)

      I've already been requested to make this for the 4th :)

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  3. Julia,

    About how many servings does this recipe make? Thanks...

    --

    Bill

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  4. This recipe sounds amazing! would it be ok to substitute miracle whip for the mayo?

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    Replies
    1. I don't know, but I don't see why not. I don't eat Miracle Whip due to the sugar and HFCS content.

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