I’m a huge fan of potato salad and I think it makes the perfect side for anything BBQed. Yesterday we made pulled pork and I made 3 different sauces to go with it – sweet & tangy, a vinegar based sauce and a mustard based sauce. Since I already had a lot of mustard with the sauce, I wanted a different kind of potato salad.
I had seen a bacon and ranch potato salad in the blogosphere recently, and I thought it would be a great side dish for this particular meal. It was SO good. James said it was the best potato salad ever and I think I’d have to agree. It’s incredibly easy to put together, but make sure you wait to put the parts together until you’re ready to serve. Since it has crispy bacon in it, it wasn’t quite as good the day after.
I used a Hidden Valley ranch packet this time (as the recipe stated), but you could sub out homemade ranch dressing as well. Also, I halved the following recipe. Unless you’re feeding a huge crowd, you should half or even quarter the recipe.
Texas Ranch Potato Salad
5 lbs red potatoes, unpeeled and cut in half
1 cup mayonnaise
1 cup sour cream
1 1-oz package of dry ranch mix
6 green onions, sliced thin
1/2 cup shredded cheddar cheese
8 slices of bacon, cooked until very crisp and crumbled (prepare right before serving)
Bring a large pot of water to a boil. Cook potatoes until tender, but still firm enough to cut, about 15-20 minutes. Cut into small cubes and chill in refrigerator for 3 hours.
In a small bowl combine mayo, sour cream and ranch mix. Let chill in the refrigerator for at least 2 hours.
When ready to serve, toss together potatoes, ranch, green onions, cheddar cheese and bacon. Serve immediately.
Recipe from AllRecipes