Ranch Potato Salad

Name: Ranch Potato Salad
Cuisine: American
Ingredients: 1 (24-oz.) pkg. baby red potatoes, scrubbed and halved; 10 cups water; 1 Tbsp., plus 1/2 tsp. kosher salt, divided; 4 thick-cut bacon slices, chopped; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 1/2 Tbsp. chopped fresh chives; 1 Tbsp. chopped fresh flat-leaf parsley; 1 1/2 tsp. chopped fresh dill; 1 tsp. fresh lemon juice (from 1 small lemon); 1/4 tsp. grated garlic (from 1 garlic clove); 1/4 tsp. black pepper; 4 oz. mild Cheddar cheese, shredded (about 1 cup)

6 steps

This Ranch Potato Salad takes a cue from one of our favorite condiments. Using fresh herbs instead of a bottled dressing, sharp Cheddar cheese, and meaty bacon, the flavor for this Ranch Potato Salad is brighter and far more flavorful than anything you've had before.

Updated at: Thu, 17 Aug 2023 02:52:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories395.8 kcal (20%)

Total Fat30.2 g (43%)

Carbs21.6 g (8%)

Sugars1.7 g (2%)

Protein10.9 g (22%)

Sodium1395 mg (70%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 24 ozbaby red potatoes

pkg, scrubbed and halved

10 cupswater

1 Tbspkosher salt

plus 1/2 tsp, divided

1.5 Tbspfresh chives

chopped

1 Tbspfresh flat-leaf parsley

chopped

1 ½ tspfresh dill

chopped

1 tspfresh lemon juice

from 1 small lemon

¼ tspgarlic

grated

¼ tspblack pepper

1 cupmild Cheddar cheese shredded

Instructions

Step 1

Start cooking potatoes: Place potatoes, water, and 1 tablespoon of the salt in a medium saucepan. Cover pan, and bring to a boil over high.

Step 2

Cook potatoes until tender: Uncover pan, and reduce heat to medium-high to maintain a moderate boil. Cook, stirring occasionally, until potatoes are fork-tender, about 12 minutes.

Step 3

Drain potatoes: Transfer to a large heatproof bowl. Let cool 15 to 20 minutes.

Step 4

Cook the bacon: While potatoes boil, cook bacon in a nonstick skillet over medium, stirring often, until crisp, 8 to 9 minutes. Remove from heat. Transfer bacon to a paper towel-lined plate; set aside until ready to use.

Step 5

Make dressing: Whisk together sour cream, mayonnaise, chives, parsley, dill, lemon juice, garlic, black pepper, and remaining 1/2 teaspoon salt in a medium bowl.

Step 6

Finish the potato salad: Add sour cream dressing, bacon, and cheese to cooled potatoes in bowl; toss to combine. Serve immediately, or cover and store in refrigerator up to 12 hours.

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